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1
To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice; season with salt and pepper.
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2
Pat the lamb dry and place it into a shallow platter.
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3
Season it well with salt and pepper.
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4
Pour 1/2 the vinaigrette over the lamb and let it marinate for at least 15 minutes or up to 2 hours.
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5
Heat the grill or grill pan and oil it lightly.
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6
Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare.
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7
(Adjust the time accordingly for other degrees of doneness.)
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8
Cover and let rest for 10 minutes.
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9
Carve into thin slices.
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10
Toss the mache, mint leaves, and scallions in a bowl and season with salt and pepper.
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11
Dress the salad with about 3 tablespoons of the vinaigrette and mix well.
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12
Place the lamb onto a serving board.
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13
To serve, spread the Lemony Chickpea Puree over the lamb and put the greens on top of the puree.
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14
1 cup dried chickpeas, soaked overnight
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15
1 bay leaf
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16
Kosher salt and freshly ground black pepper
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17
1/2 cup extra-virgin olive oil, plus more as needed
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18
3 lemons, zested and juiced
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19
2 cloves garlic, finely minced
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20
1 tablespoon finely chopped parsley, for garnish
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21
Drain and rinse chickpeas and put them into a saucepan.
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22
Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil.
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23
Reduce heat and simmer beans until tender, about 1 1/2 hours.
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24
Drain, reserving about 1 cup of the cooking liquid.
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25
Remove the bay leaf and discard.
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26
Put cooked chickpeas into a food processor or blender.
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27
Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste.
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28
Process until smooth; add some of the reserved cooking liquid to thin, if needed.
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29
Serve on top of the Grilled Marinated Lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.
