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Grilled Butterflied Leg of Lamb with a Romaine, Feta, Lemon Vinaigrette Salad (Emeril Lagasse) Recipe

Grilled Butterflied Leg of Lamb with a Romaine, Feta, Lemon Vinaigrette Salad (Emeril Lagasse) Recipe

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Grilled Butterflied Leg of Lamb with a Romaine, Feta, Lemon Vinaigrette Salad (Emeril Lagasse)

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Ingredients:

Serving

1 (4 to 5 lb) boneless, butterflied leg of lamb
1/2 cup extra-virgin olive oil
1/4 cup minced garlic
6 tbsp chopped fresh mint leaves
3 tbsp chopped fresh marjoram leaves
3 tbsp chopped fresh rosemary leaves
3 tbsp kosher salt
1 tbsp freshly cracked black pepper
crusty bread
1/3 cup fresh squeezed lemon juice
1 tbsp honey
1 tbsp shallots
1 tsp dijon mustard
1/2 tsp minced garlic
1/2 tsp lemon zest
1/2 cup extra-virgin olive oil
1 lb romaine, cleaned and roughly chopped
1/2 head radicchio, cleaned and roughly chopped
2 cups chopped plum tomatoes
2 tbsp roughly chopped fresh basil leaves
2 tbsp roughly chopped fresh mint leaves
3/4 cup thinly sliced red onion
1 cup crumbled feta cheese

Directions:

Lay the leg of lamb on a clean counter top and place plastic wrap over it. Use a mallet or a heavy cast iron frying pan to beat the meat to a uniform thickness of about 2 to 3 inches. Using a jacquard, tenderize the meat. Place the olive oil, garlic, mint, marjoram and rosemary in a food processor and process to a paste. Rub the paste all over both sides of the lamb and season with the salt and pepper. Allow to sit at room temperature, covered with plastic wrap, for about 1 hour.
Prepare the grill at medium-low heat. Place the leg of lamb on the grill and cook until the meat is well browned, about 6 minutes per side. Transfer the lamb to a baking sheet and roast in the oven for about 45 minutes longer, turning once during the cooking time, until a thermometer registers 140 to 145 degrees F for medium rare. Remove from the oven and allow to rest for 10 minutes before slicing and serving.
In a medium bowl, combine the lemon juice, honey, shallots, mustard, garlic and lemon zest. Whisk to combine and slowly, a few drops at a time, drizzle the olive oil into the mixing bowl whisking constantly. Set the vinaigrette aside as you prepare the salad.
Combine the romaine, radicchio, tomatoes, basil, mint, and red onions in a large bowl. Add the feta cheese and the vinaigrette and toss to combine. Serve with the grilled lamb and crusty bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	990.27 Kcal (4146 kJ)
Calories from fat	554.86 Kcal
		% Daily Value*
Total Fat	61.65g	95%
Cholesterol	273.08mg	91%
Sodium	1337.2mg	56%
Potassium	562.79mg	12%
Total Carbs	16.5g	6%
Sugars	7.66g	31%
Dietary Fiber	5.34g	21%
Protein	82.64g	165%
Vitamin C	26.4mg	44%
Vitamin A	1mg	33%
Iron	127.2mg	706%
Calcium	236.2mg	24%

Amount Per 100 g
Calories	153.76 Kcal (644 kJ)
Calories from fat	86.16 Kcal
		% Daily Value*
Total Fat	9.57g	95%
Cholesterol	42.4mg	91%
Sodium	207.63mg	56%
Potassium	87.39mg	12%
Total Carbs	2.56g	6%
Sugars	1.19g	31%
Dietary Fiber	0.83g	21%
Protein	12.83g	165%
Vitamin C	4.1mg	44%
Vitamin A	0.2mg	33%
Iron	19.7mg	706%
Calcium	36.7mg	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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