Grilled Marinated Lamb With Mache And Mint Recipe - Cooking Index
Grilled Marinated Lamb With Mache And Mint Recipe - Cooking Index
| 1/2 cup | 118ml | Extra-virgin olive oil - plus |
| More for grilling | ||
| 1/4 cup | 59ml | Red wine vinegar |
| 4 | Garlic cloves - chopped | |
| 1 tablespoon | 15ml | Dried oregano |
| 1 tablespoon | 15ml | Fresh oregano |
| 1 tablespoon | 15ml | Fresh thyme leaves |
| 1 | Lemon - juiced | |
| Kosher salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 1/2 lbs | 1589g / 56oz | Boneless leg of lamb - butterflied |
| 1 | Mache | |
| 1 | Mint - leaves only | |
| 2 | Scallions - sliced thin | |
| Lemony Chickpea Puree - (see recipe) |
To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice; season with salt and pepper. Pat the lamb dry and place it into a shallow platter. Season it well with salt and pepper. Pour 1/2 the vinaigrette over the lamb and let it marinate for at least 15 minutes or up to 2 hours.
Heat the grill or grill pan and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Cover and let rest for 10 minutes. Carve into thin slices.
Toss the mache, mint leaves, and scallions in a bowl and season with salt and pepper. Dress the salad with about 3 tablespoons of the vinaigrette and mix well. Place the lamb onto a serving board.
To serve, spread the Lemony Chickpea Puree over the lamb and put the greens on top of the puree.
This recipe yields 6 to 8 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1E11) - from the TV FOOD NETWORK
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