- 1 (5 pound) boned and butterflied leg of lamb
- 2 cups Lucerne Plain Yogurt
- 3/4 cup white creme de menthe liqueur
- 1 teaspoon ground rainbow peppercorns or pepper
- salt to taste
- Cabernet Fig Sauce:
- 2 teaspoons Safeway SELECT Olive Oil
- 1 bay leaf
- 1 medium leek, diced into 1/4-inch pieces
- 1 cup dried figs, stems removed, cut into 1/2-inch pieces
- 1 1/4 cups chicken broth
- 2 cups Diablo Creek Cabernet Sauvignon
- 1 tablespoon honey
- 1 tablespoon cornstarch, mixed with equal parts water
- salt and pepper to taste
- Place lamb in a large plastic zipper bag or shallow glass dish. In a medium bowl, mix yogurt, liqueur and pepper. Pour over lamb, turning to coat both sides. Close bag or cover with plastic wrap and refrigerate overnight, turning once.
- To make sauce, heat oil in a medium saucepan over moderately high heat. Add bay leaf, leeks and figs; saute, stirring for 4 minutes. Stir in chicken broth, wine and honey. Lower heat and boil gently until reduced to about 2 3/4 cups, about 20 minutes. Remove from heat and stir in dissolved cornstarch. Return to heat and bring to a boil, stirring constantly, until sauce thickens. Season to taste with salt and pepper. Remove bay leaf.
- One hour before grilling, remove lamb from marinade, blot dry with paper towels and let sit at room temperature.
- Soak a handful of mesquite, apple or other wood chips in water for at least 30 minutes. Oil grill rack, place 3 to 4-inches from coals and prepare coals. When hot, add wood chips.
- Sprinkle lamb generously with salt and pepper. Grill, covered with the lid of the barbecue to impart a smokier flavor and keep the flames from flaring up, for 8 to 10 minutes.
- Turn and grill covered for 8 to 10 more minutes or until the thickest parts are rare and the thinner ones medium-well. Do not overcook; the meat will continue to cook off the heat. Let rest 5 minutes and carve into thin slices. Serve with sauce.