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

Ingredients

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

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