3 August 2007

Grilled Butterflied Leg of Lamb & Vegetables with Lemon-Herb Dressing

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This is one of my favourite ways to barbeque a lamb during the summer months. You need to get started on this recipe at least a day ahead to allow the flavours to marry.

Photo is taken is a small Zagorian village on mainland Greece in Epirus.

**Grilled Butterflied Leg of Lamb and Vegetables with Lemon-Herb Dressing**
  • 3/4 cup olive oil
  • 12 cloves garlic, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1-1/2 teaspoon salt
  • 1-1/2 teaspoon coarsely ground black pepper
  • 1 (5 - 5-1/2 lb) leg of lamb, boned, butterflied, trimmed
Mix first 6 ingredients in medium bowl. Place lamb in a 15 x 10 -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.

**Dressing and Vegetables**
  • 1 cup fresh lemon juice
  • 5 shallots, minced
  • 3/4 cup olive oil
  • 3/4 cup chopped fresh parsely
  • 1/2 cup chopped fresh mint
  • 6 medium-size zucchini, trimmed, each quartered lengthwise
  • 6 medium-size yellow crookneck squash, trimmed, each cut into 1/3-inch thick slices
  • 3 large red bell peppers, stemmed, seeded, each cut lengthwise into 6 strips
  • 4 medium size red onions, peeled, halved through root end, each half cut into 3 wedges with some of core attached
  • 2 cups Zinfandel
  • 7 oz feta cheese, crumbled (about 1-3/4 cups)
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 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.

Spray grill rack with nonstick spray and prepare barbeque (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 leg of lamb on grill rack with some rosemary and thyme marinade still clinging to lamb. Grill until meat thermometer inserted into centre registers 130F for medium-rare, turning occasionally and basting with Zinfandel, about 35 minutes. Transfer lamb to work surface; let rest for 15 minutes.

Slice lamb thinly across grain. Arrange lamb slices on large platter. Arange grilled vegetables around lamb. Drizzle vegetables with reserved lemon-herb dressing. Sprinkle with feta cheese. Garnish with fresh rosemary, thyme and mint sprigs.

Serves 8 - 10

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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3 comments:

  1. This marinade looks good. But I can't think of grilling lamb since they look so cute in that photo.

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  2. Since you live in Australia you would probably already know that most of our lamb comes from New Zealand. In Greece they were wandering through the Zagorian villages..they are cute...now I know why my dad is vegetarian besides the fact that he finds the smell of cooking meat appalling!!!

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  3. This reminds me of when I was a teenager and first started cooking savoury dishes with my mom and I had to handle raw chicken. I was vegetarian for about a month, but fortunately, I got used to it after a while.

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