Grilled Butterflied Leg of Lamb and Vegetables with Lemon-Herb Dressing
You'll want to get this started a day ahead.
You'll want to get this started a day ahead.
- Carbohydrate 29 g(10%)
- Cholesterol 150 mg(50%)
- Fat 76 g(117%)
- Fiber 7 g(28%)
- Protein 44 g(87%)
- Saturated Fat 21 g(105%)
- Sodium 721 mg(30%)
- Calories 996
Step-by-step
- 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.
- 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.
- 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.
A Weekend Feast: Grilled Lamb and Roasted Vegetables
As a busy professional, finding time for elaborate cooking can feel like a luxury. But this past weekend, I decided to treat myself and my family to a truly memorable meal: a grilled butterflied leg of lamb, perfectly complemented by a medley of roasted vegetables and a vibrant lemon-herb dressing. This recipe, while seemingly complex, is surprisingly manageable with a little planning ahead, making it perfect for a relaxed weekend brunch or a special dinner party.
The key to this dish is the marinade. The combination of rosemary, thyme, mint, olive oil, and lemon juice creates a wonderfully aromatic and flavorful base for the lamb. I started the marinade a day in advance, allowing the lamb to fully absorb the flavors and become incredibly tender. This advance preparation also made the grilling process much smoother. The vegetables, also marinated, boasted a burst of freshness that paired beautifully with the rich lamb. The recipe itself called for a red Zinfandel to marinate the onions, adding another layer of complex flavors. The idea was so appealing that I spent a few hours looking for local winemakers. I also ended up adding feta cheese which tied everything together nicely.
The grilling itself was remarkably simple. The vegetables cooked quickly and evenly, achieving a beautiful char without becoming overcooked. The lamb, beautifully butterflied, also grilled perfectly. The result was incredibly succulent and juicy, a testament to proper preparation and a good quality cut of meat. The entire meal was such a satisfying experience that my family are already asking me when I will make it again. I will not be surprised if this is going to become our signature dish!
Beyond the incredible taste, this recipe allowed me to relax and enjoy the cooking process. The simple elegance of the dish belies the fact that much of the work is done well in advance. The beautiful presentation added another layer of satisfaction. The vibrant colors of the grilled vegetables against the rich brown of the lamb created a visually stunning centerpiece for our table. The simple elegance of the arrangement speaks for itself. In a world where our time is often stretched thin, creating a dish that's both elegant and manageable is a welcome find. It is a great example of a luxurious meal without the usual stress and hassle. I highly recommend giving this recipe a try – it's sure to impress your family and friends.
Serving Suggestions:
This dish is perfect on its own, but you could also serve it with:
- A simple green salad
- Couscous or quinoa
- Roasted potatoes
Tips and Tricks:
- To ensure the lamb is perfectly cooked, use a meat thermometer.
- If you don't have a grill, you can bake the lamb and vegetables in the oven.
- Adjust the amount of herbs and spices to your liking.
Conclusion: This recipe for Grilled Butterflied Leg of Lamb and Vegetables with Lemon-Herb Dressing is a triumph of flavor and presentation. The combination of tender lamb, sweet vegetables, and tangy dressing is truly irresistible. The fact that much of the preparation can be done ahead of time makes it perfect for busy people who still want to enjoy a delicious and special meal.
