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

Grilled Butterflied Leg of Lamb and Vegetables with Lemon-Herb Dressing
Photo by Brian Leatart

Ingredients

  • 7 ounces feta cheese
  • Fresh rosemary
  • 1 5- to 5 1/2-pound leg of lamb, boned, butterflied, trimmed
  • 1 ½ teaspoons salt
  • 2 tablespoons fresh thyme
  • fresh mint sprigs
  • 3 large red bell peppers
  • + 15 more ingredients
    • 4 medium-size red onions
    • 2 cups red Zinfandel
    • 1 cup fresh lemon juice
    • 5 shallots
    • ¾ cup olive oil
    • 6 medium-size yellow crookneck squash
    • 6 medium-size zucchini
    • Fresh thyme
    • 1 ½ teaspoons coarsely ground black pepper
    • 12 garlic cloves
    • ¾ cup olive oil
    • 2 tablespoons fresh rosemary
    • ¾ cup fresh parsley
    • Nonstick vegetable oil spray
    • ½ cup fresh mint

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 mi...

View full recipe at Epicurious

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