Butterflied Leg of Lamb With Sorrel Sauce

• 1 leg of lamb, about 6 pounds, boned so it lies flat
• 1 cup plain yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon dark soy sauce
• 1/2 cup extra-virgin olive oil
• Juice of 1 lemon
• 3 cloves garlic, crushed and chopped
• 2 teaspoons fresh rosemary leaves
• Freshly ground pepper to taste
• 2 large shallots, sliced
• 4 tablespoons unsalted butter
• 3/4 pound fresh sorrel leaves
• 2 cups chicken stock (preferably homemade)
• Coarse salt and freshly ground pepper to taste

1. Wipe the lamb dry with paper towels and remove any large pieces of fat.
2. Mix together the yogurt, mustard, soy sauce, oil and lemon juice.
3. Add the garlic, rosemary and pepper and spread the mixture over the lamb.
4. Refrigerate overnight.
5. On the day of serving, make the sauce.
6. Soften the shallots in the butter in a large heavy saucepan.
7. Remove the stems from the sorrel and add the leaves to the pan.
8. Cook until wilted.
9. Add the chicken stock and bring to a boil.
10. Remove from heat and puree in a blender or food processor.
11. Return the sauce to the pan.
12. Season to taste with salt and pepper and allow to simmer gently until thickened.
13. If it gets too thick, cover and keep warm.
14. It can be thinned with more chicken stock.
15. Preheat coals for cooking the lamb.
16. Place the lamb on a rack and cook for seven to eight minutes.
17. Do not be alarmed by flames flaring up; this is the lamb fat pouring off.
18. The flames will soon die down.
19. Cook for seven to eight minutes on the other side.
20. The meat should now be ready if you like your lamb rare.
21. If you like it more well done, cook it longer.
22. It is at its best browned on the outside but pink in the middle.

lamb, plain yogurt, mustard, soy sauce, extravirgin olive oil, lemon, garlic, rosemary, freshly ground pepper, shallots, unsalted butter, sorrel leaves, chicken stock, salt

Taken from cooking.nytimes.com/recipes/11439 (may not work)