Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Extra-virgin olive oil - plus More for grilling

  2. 1/4 cup 59ml Red wine vinegar

  3. 4 Garlic cloves - chopped

  4. 1 tablespoon 15ml Dried oregano

  5. 1 tablespoon 15ml Fresh oregano

  6. 1 tablespoon 15ml Fresh thyme leaves

  7. 1 Lemon - juiced Kosher salt - to taste Freshly-ground black pepper - to taste

  8. 3 1/2 lbs 1589g / 56oz Boneless leg of lamb - butterflied

  9. 1 Mache

  10. 1 Mint - leaves only

  11. 2 Scallions - sliced thin Lemony Chickpea Puree - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice; season with salt and pepper. Pat the lamb dry and place it into a shallow platter. Season it well with salt and pepper. Pour 1/2 the vinaigrette over the lamb and let it marinate for at least 15 minutes or up to 2 hours. Heat the grill or grill pan and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Cover and let rest for 10 minutes. Carve into thin slices. Toss the mache, mint leaves, and scallions in a bowl and season with salt and pepper. Dress the salad with about 3 tablespoons of the vinaigrette and mix well. Place the lamb onto a serving board. To serve, spread the Lemony Chickpea Puree over the lamb and put the greens on top of the puree. This recipe yields 6 to 8 servings.


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