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1
Lay the leg of lamb on a clean counter top and place plastic wrap over it.
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2
Use a mallet or a heavy cast iron frying pan to beat the meat to a uniform thickness of about 2 to 3 inches.
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3
Using a jacquard, tenderize the meat.
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4
Place the olive oil, garlic, mint, marjoram and rosemary in a food processor and process to a paste.
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5
Rub the paste all over both sides of the lamb and season with the salt and pepper.
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6
Allow to sit at room temperature, covered with plastic wrap, for about 1 hour.
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7
Prepare the grill at medium-low heat.
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8
Place the leg of lamb on the grill and cook until the meat is well browned, about 6 minutes per side.
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9
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.
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10
Remove from the oven and allow to rest for 10 minutes before slicing and serving.
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11
In a medium bowl, combine the lemon juice, honey, shallots, mustard, garlic and lemon zest.
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12
Whisk to combine and slowly, a few drops at a time, drizzle the olive oil into the mixing bowl whisking constantly.
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13
Set the vinaigrette aside as you prepare the salad.
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14
Combine the romaine, radicchio, tomatoes, basil, mint, and red onions in a large bowl.
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15
Add the feta cheese and the vinaigrette and toss to combine.
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16
Serve with the grilled lamb and crusty bread.
