Grilled Butterflied Leg of Lamb with a Romaine, Feta, Lemon Vinaigrette Salad (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
1 (4 to 5 pound) boneless, butterflied leg of lamb |
1/2 cup extra-virgin olive oil |
1/4 cup minced garlic |
6 tablespoons chopped fresh mint leaves |
3 tablespoons chopped fresh marjoram leaves |
3 tablespoons chopped fresh rosemary leaves |
3 tablespoons kosher salt |
1 tablespoon freshly cracked black pepper |
crusty bread |
1/3 cup fresh squeezed lemon juice |
1 tablespoon honey |
1 tablespoon shallots |
1 teaspoon dijon mustard |
1/2 teaspoon minced garlic |
1/2 teaspoon lemon zest |
1/2 cup extra-virgin olive oil |
1 pound romaine, cleaned and roughly chopped |
1/2 head radicchio, cleaned and roughly chopped |
2 cups chopped plum tomatoes |
2 tablespoons roughly chopped fresh basil leaves |
2 tablespoon roughly chopped fresh mint leaves |
3/4 cup thinly sliced red onion |
1 cup crumbled feta cheese |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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