Barbecued Lamb Leg With Garlic Confit, Grilled Vegetables

Recipe Ingredients

		Lamb
1		Leg of lamb - (5 to 6 lbs)
2 cups	474ml	Coarse sea salt
1 cup	62g / 2.2oz	Dried herb blend for lamb
		= (or herbes de Provence)
3 tablespoons	45ml	Powdered ginger
1 tablespoon	15ml	Dried jalapeños - (optional)
1 teaspoon	5ml	Ground Penja - (optional)
1 teaspoon	5ml	Dried espelette - (optional)
1/2 cup	118ml	Extra-virgin olive oil
		Garlic-Herb Oil - (listed below)
		Grilled Vegetables - (listed below)
		Fleur de sel - to taste
		Garlic Herb Oil
24		Garlic cloves - unpeeled
1		Thyme bunch (small)
1		Rosemary bunch (small)
1		Fresh jalapeño - sliced
2 teaspoons	10ml	Black peppercorns
1 1/2 cups	355ml	Extra-virgin olive oil
		= (or enough to cover the herbs)
		Grilled Vegetables
24		Fingerling potatoes
6		Rosemary branches - to use as skewers
2		Eggplants - cut lengthwise
		Into 3/4" slices
4		Zucchini - cut lengthwise (large)
		Into 3/4" slices
4		Yellow squash - cut crosswise
		Into 3/4" slices
4		Tomatoes - cut 1" slices
		Sea salt - to taste
		Freshly ground black pepper - to taste

Recipe Instructions

Lamb: Pat the lamb dry, place it on a platter and cover it with the sea salt. Let it rest in the salt for 2 hours.

Rinse the lamb and pat it dry. In a small bowl, combine the herbes de Provence, dried ginger and dried jalapeños (if desired). Add the olive oil and stir well to combine into a paste. Massage the paste into the lamb, covering it completely. Let it sit for 30 minutes.

Place the lamb on the grill and cover the barbecue, leaving the vents open. Grill the lamb, turning it every 15 minutes or so, for about 1 hour and 15 minutes for medium-rare. Adjust the vents and add wood as necessary to maintain slow, even heat.

Remove the lamb to a platter and let it rest for 20 minutes. To serve, slice the lamb across the grain, drizzle with 3 tablespoons of the garlic-herb oil, scatter the confit garlic cloves over and around it, sprinkle with fleur de sel and garnish with the Grilled Vegetables.

Garlic-Herb Oil: Place the garlic, thyme, rosemary, jalapeño and peppercorns in a small saucepan. Cover with the olive oil, bring to a simmer, turn the heat to low and simmer for 15 minutes. Remove from heat and let the oil infuse for 1 hour.

Grilled Vegetables: Bring a saucepan of salted water to a boil, add the potatoes and simmer for 8 minutes or until tender. Drain and pat dry. Skewer 4 potatoes onto each rosemary branch.

Sprinkle the potato skewers and the eggplant, zucchini, yellow squash and tomato slices with salt and pepper, then brush them with the Garlic-Herb Oil. Let them sit for 10 minutes.

Grill the eggplant, zucchini, yellow squash and tomato slices for 3 minutes on one side, then turn and grill for 3 minutes on the other side. Grill the potatoes for 4 minutes, then turn and grill for 4 minutes.

This recipe yields 8 servings.

Each serving: 655 calories; 58 grams protein; 32 grams carbohydrates; 11 grams fiber; 34 grams fat; 9 grams saturated fat; 168 mg. cholesterol; 1,027 mg. sodium.

Source:
The Los Angeles Times, 06-30-2004

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