Grilled Butterflied Lamb Leg And Vegetables With Dressing

Recipe Ingredients

		Lamb
3/4 cup	177ml	Olive oil
12		Garlic cloves - chopped
2 tablespoons	30ml	Chopped fresh rosemary
2 tablespoons	30ml	Chopped fresh thyme
1 1/2 teaspoons	7.5ml	Salt
1 1/2 teaspoons	7.5ml	Coarsely-ground black pepper
1		Leg of lamb - (5 to 5 1/2 lbs) - boned, butterflied,
		And trimmed
		Dressing and Vegetables
1 cup	237ml	Fresh lemon juice
5		Shallots - minced
3/4 cup	177ml	Olive oil
3/4 cup	109g / 3.8oz	Chopped fresh parsley
1/2 cup	73g / 2.6oz	Chopped fresh mint
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Zucchini - trimmed, and each (medium)
		Quartered lengthwise
6		Yellow crookneck squash - trimmed, and each (medium)
		Cut lengthwise into 1/3"-thick slices
3		Red bell peppers - stemmed, seeded, (large)
		And each cut lengthwise into 6 strips
4		Red onions - peeled, halved (medium)
		Through root end/ each half cut 3 wedges
		With some of core attached
2 cups	474ml	Red Zinfandel
		Grilling and Serving
		Nonstick vegetable oil spray - as needed
1 3/4 cups	255g / 9oz	Crumbled feta cheese - (abt 7 oz)
		Garnish
		Fresh rosemary sprigs
		Fresh thyme sprigs
		Fresh mint sprigs

Recipe Instructions

For lamb: Mix first 6 ingredients in medium bowl. Place lamb in 15- by 10- by 2-inch glass baking dish. Pour marinade over. Turn lamb, spreading marinade to coat evenly on all sides. Cover dish with plastic wrap and refrigerate for 1 day, turning lamb occasionally.

For dressing and vegetables: Whisk lemon juice, shallots, oil, parsley, and mint in medium bowl to blend. Season dressing with salt and pepper.

Place zucchini, yellow squash, and red bell peppers in separate dishes. Sprinkle each lightly with salt and pepper. Spoon 1/3 cup dressing over each and turn to coat; reserve remaining dressing.

Arrange red onions in large glass dish; sprinkle with salt and pepper. Pour wine over onions. Let vegetables and onions marinate at least 2 hours and up to 4 hours, basting or turning occasionally.

For grilling and serving: Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables in batches until just tender, turning occasionally, about 15 minutes for onions, 10 minutes for red bell peppers, and 8 minutes for zucchini and yellow squash. Transfer vegetables to baking sheets. Reserve red Zinfandel from onions to baste lamb.

Place butterflied lamb on grill rack with some rosemary and thyme marinade still clinging to lamb. Grill until meat thermometer inserted into center registers 130 degrees for medium-rare, turning occasionally and basting with reserved red Zinfandel from onions, about 35 minutes. Transfer lamb to work surface; let rest 15 minutes.

Starting at 1 corner and positioning knife at slight angle, slice lamb thinly across grain. Arrange lamb slices on large platter. Arrange grilled vegetables around lamb. Drizzle vegetables with reserved lemon-herb dressing. Sprinkle with feta cheese. Garnish with fresh rosemary, thyme, and mint sprigs.

This recipe yields 8 to 10 servings.

Source:
Bon Appetit, August 2002

Rating

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8 (1 votes)

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