Grilled Butterflied Leg of Lamb and Vegetables with Lemon-Herb Dressing Recipe

Name: Grilled Butterflied Leg of Lamb and Vegetables with Lemon-Herb Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup olive oil; 12 garlic cloves, chopped; 2 tablespoons chopped fresh rosemary; 2 tablespoons chopped fresh thyme; 1 1/2 teaspoons salt; 1 1/2 teaspoons coarsely ground black pepper; 1 5- to 5 1/2-pound leg of lamb, boned, butterflied, trimmed; 1 cup fresh lemon juice; 5 shallots, minced; 3/4 cup olive oil; 3/4 cup chopped fresh parsley; 1/2 cup chopped fresh mint; 6 medium-size zucchini, trimmed, each quartered lengthwise; 6 medium-size yellow crookneck squash, trimmed, each cut lengthwise into 1/3-inch-thick slices; 3 large red bell peppers, stemmed, seeded, each cut lengthwise into 6 strips; 4 medium-size red onions, peeled, halved through root end, each half cut into 3 wedges with some of core attached; 2 cups red Zinfandel; Nonstick vegetable oil spray; 7 ounces feta cheese, crumbled (about 1 3/4 cups); Fresh rosemary, thyme, and mint sprigs

Servings: persons

3/4 cup olive oil
12 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1 5- to 5 1/2-pound leg of lamb, boned, butterflied, trimmed
1 cup fresh lemon juice
5 shallots, minced
3/4 cup olive oil
3/4 cup chopped fresh parsley
1/2 cup chopped fresh mint
6 medium-size zucchini, trimmed, each quartered lengthwise
6 medium-size yellow crookneck squash, trimmed, each cut lengthwise into 1/3-inch-thick slices
3 large red bell peppers, stemmed, seeded, each cut lengthwise into 6 strips
4 medium-size red onions, peeled, halved through root end, each half cut into 3 wedges with some of core attached
2 cups red Zinfandel
Nonstick vegetable oil spray
7 ounces feta cheese, crumbled (about 1 3/4 cups)
Fresh rosemary, thyme, and mint sprigs

1
Mix first 6 ingredients in medium bowl.
2
Place lamb in 15x10x2-inch glass baking dish.
3
Pour marinade over.
4
Turn lamb, spreading marinade to coat evenly on all sides.
5
Cover dish with plastic wrap and refrigerate for 1 day, turning lamb occasionally.
6
Whisk lemon juice, shallots, oil, parsley, and mint in medium bowl to blend.
7
Season dressing with salt and pepper.
8
Place zucchini, yellow squash, and red bell peppers in separate dishes.
9
Sprinkle each lightly with salt and pepper.
10
Spoon 1/3 cup dressing over each and turn to coat; reserve remaining dressing.
11
Arrange red onions in large glass dish; sprinkle with salt and pepper.
12
Pour wine over onions.
13
Let vegetables and onions marinate at least 2 hours and up to 4 hours, basting or turning occasionally.
14
Spray grill rack with nonstick spray and prepare barbecue (medium-high heat).
15
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.
16
Transfer vegetables to baking sheets.
17
Reserve red Zinfandel from onions to baste lamb.
18
Place butterflied lamb on grill rack with some rosemary and thyme marinade still clinging to lamb.
19
Grill until meat thermometer inserted into center registers 130F for medium-rare, turning occasionally and basting with reserved red Zinfandel from onions, about 35 minutes.
20
Transfer lamb to work surface; let rest 15 minutes.
21
Starting at 1 corner and positioning knife at slight angle, slice lamb thinly across grain.
22
Arrange lamb slices on large platter.
23
Arrange grilled vegetables around lamb.
24
Drizzle vegetables with reserved lemon-herb dressing.
25
Sprinkle with feta cheese.
26
Garnish with fresh rosemary, thyme, and mint sprigs.

1762

kcal

Calories

128

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3/4 cup olive oil, 12 garlic cloves, chopped, 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh thyme, and more.

Yes, Grilled Butterflied Leg of Lamb and Vegetables with Lemon-Herb Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Butterflied Leg of Lamb and Vegetables with Lemon-Herb Dressing

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