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Ingredients
- 1/2 cup extra-virgin olive oil, plus more for grilling
- 1/4 cup red wine vinegar
- 4 garlic cloves, chopped
- 1 tablespoon dried oregano
- 1 tablespoon fresh oregano
- 1 tablespoon fresh thyme leaves
- 1 lemon, juiced
- Kosher salt and freshly ground black pepper
- 1 (3 1/2 pound) boneless leg of lamb, butterflied
- 1 bunch mache
- 1 bunch mint, leaves only
- 2 scallions, sliced thin
- Lemony Chickpea Puree, recipe follows
Details
Servings 6
Adapted from foodnetwork.com
Preparation
Step 1
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.
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