• 6servings
  • 310minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsSelenium, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (5 to 6 pound) boneless leg of lamb

  2. 1/2 cup extra-virgin olive oil

  3. 1/4 cup fresh lemon juice

  4. 1/4 cup balsamic vinegar

  5. 1/4 cup chopped scallions

  6. 1 tablespoon minced thyme leaves

  7. 1 tablespoon herbs de Provence

  8. 1/2 teaspoon freshly ground black pepper

  9. Kosher Salt

  10. Fire Roasted Eggplant and Grilled Tomatoes , recipe follows

  11. 8 to 10 Asian eggplants , pierced with a fork

  12. 6 vine ripe tomatoes, halved

  13. 1/4 cup extra-virgin olive oil

  14. 1 tablespoon chopped garlic

  15. 1/2 cup chopped onion

  16. 1 tablespoon toasted ground cumin

  17. 1/2 cup tomato concasse

  18. 1/2 teaspoon sesame seeds

  19. 1/2 teaspoon picked fresh oregano leaves

  20. 1/2 cup water

  21. 1/4 cup chopped parsley

  22. 3 tablespoons balsamic vinegar

  23. Salt and freshly ground black pepper

  24. Olive oil, for drizzling

Instructions Jump to Ingredients ↑

  1. Wash the leg of lamb and pat dry. Place in a hotel or lasagna pan.

  2. In a bowl, combine the remaining ingredients except the salt. Stir until well blended. Pour over the lamb and turn a few times to make sure that the meat is well coated by the marinade . Refrigerate the marinated leg of lamb at least 2 hours, making sure you turn the meat at least once.

  3. Preheat the grill to medium.

  4. Season the meat with salt. Transfer to the hot grill and cook for 15 minutes on one side. Turn and continue to cook for another 15 minutes. Move the meat to a colder spot on the grill and cover. Continue to cook to desired doneness; check after meat has cooked for a total of 45 minutes and then again after 1 hour. Time will depend on the thickness of the meat.

  5. Allow meat to cool for 15 minutes before carving to keep as much of the meat juice. Slice on a bias and serve with fire roasted eggplant and grilled tomatoes.

  6. Preheat the grill to medium.

  7. Place the eggplant on the grill for about 30 minutes, turning often. Remove and cool completely.

  8. Once cool, scrape out the pulp and discard the skins. Reserve.

  9. Rub the halved tomatoes with olive oil and salt and pepper. Place onto the side of the grill and roast until soft.

  10. In a large saute pan, over the hot part of the grill , heat the olive oil. Add the garlic, onion , cumin, tomato concasse, sesame seeds, and oregano . Cook until onion is soft. Remove from heat and adjust consistency with water. Add the parsley and vinegar. Season with salt and pepper.


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