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...
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