Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grilled Leg of Lamb with Raspberry Mint Sauce

Ingredients

1/2 cup Roasted Garlic Puree (page xxx)

1/4 cup Olive Oil

1 Tbl Fresh Rosemary, chopped

1/4 cup Fresh Mint, chopped

2 Tbl Sherry Vinegar

1 Boneless Leg of Lamb, 3- 31/2 pounds, butterflied

1 Tbl Black Pepper, freshly ground

2 Tbl Kosher Salt

Raspberry Mint Sauce

3 Tbl Olive oil

2 Tbl Shallot, minced

1 cup Raspberries

1/ 2 cup Sugar

1 cup Red wine

1 1/ 2 cups Veal demi glace (page xxx)

3 Tbl Cold Unsalted Butter, cut into small cubes

1/2 tsp Kosher Salt

1 Tbl fresh Mint, chopped

Instructions

Place the garlic, oil, rosemary, mint and vinegar in a mixing bowl. Blend together using a wire whisk.

Trim any excess fat and sinew from the lamb. Lay the lamb on a flat surface, and spread half of the garlic mixture over one the surface. Roll the lamb tightly into a cylinder. Tie the lamb with butcher’s twine so that it maintains the cylinder shape. Rub the outside of the lamb with the remaining garlic mixture, and sprinkle the surface with the salt and pepper. Allow the lamb to sit at room temperature 30-40 minutes before grilling.

Prepare the grill. Sear the lamb for 15-20 minutes over medium direct heat, turning every 3-4 minutes. Once the lamb has browned on all sides, continue cooking over medium indirect heat until the lamb has reached desired doneness, approximately one hour and fifteen minutes for medium rare. Remove the lamb from the grill and let rest 15 minutes before carving. Cut away the twine. Using a carving knife, cut lamb against the grain into 1/4-inch thick slices.

Serve with Raspberry Mint Sauce.

Raspberry Mint Sauce

In a saucepan over medium heat, combine raspberries, sugar, and red wine and simmer until most of the liquid is gone. Purée mixture and pass through a fine mesh strainer.

Return the strained mixture to a small sauce pot and add the demi glace. Bring the mixture to a simmer. Add the butter cubes while whisking briskly. Stir until all of the butter is incorporated. Remove the sauce from the heat and add salt and mint. Store in a warm place until needed.

Recent Recipes

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more