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Grilled Butterflied Leg of Lamb and Vegetables with Lemon-Herb Dressing Recipe

Grilled Butterflied Leg of Lamb and Vegetables with Lemon-Herb Dressing Recipe

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

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Ingredients

Count

Nutrition

1274

Calories

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Ingredients:

Serving

3/4 cup olive oil
12 garlic cloves, chopped
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
1 1/2 tsp salt
1 1/2 tsp coarsely ground black pepper
1 5- to 5 1/2-lb leg of lamb , boned , butterflied, trimmed
1 cup fresh lemon juice
5 shallots, minced
3/4 cup olive oil
3/4 cup chopped fresh parsley
1/2 cup chopped fresh mint
6 medium-size zucchini, trimmed , each quartered lengthwise
6 medium-size yellow crookneck squash, trimmed , each cut lengthwise 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 red zinfandel
nonstick vegetable oil spray
7 oz feta cheese, crumbled (about 1 3/4 cups)
fresh rosemary , thyme , and mint sprigs

Directions:

For lamb: Mix first 6 ingredients in medium bowl. Place lamb in 15x10x2-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°F 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1273.57 Kcal (5332 kJ)
Calories from fat	846.93 Kcal
		% Daily Value*
Total Fat	94.1g	145%
Cholesterol	259.08mg	86%
Sodium	858.87mg	36%
Potassium	1075.73mg	23%
Total Carbs	27.81g	9%
Sugars	11.38g	46%
Dietary Fiber	5.79g	23%
Protein	63g	126%
Vitamin C	82.8mg	138%
Vitamin A	1.8mg	62%
Iron	115.5mg	641%
Calcium	242.6mg	24%

Amount Per 100 g
Calories	186.5 Kcal (781 kJ)
Calories from fat	124.03 Kcal
		% Daily Value*
Total Fat	13.78g	145%
Cholesterol	37.94mg	86%
Sodium	125.78mg	36%
Potassium	157.53mg	23%
Total Carbs	4.07g	9%
Sugars	1.67g	46%
Dietary Fiber	0.85g	23%
Protein	9.23g	126%
Vitamin C	12.1mg	138%
Vitamin A	0.3mg	62%
Iron	16.9mg	641%
Calcium	35.5mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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