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

Name: Grilled Butterflied Leg of Lamb and Vegetables with Lemon-Herb Dressing
Yield: 8 to 10 Servings
Ingredients: 3/4 cup olive oil; 12 garlic cloves, chopped; 2 tablespoons chopped fresh rosemary; 2 tablespoons chopped fresh thyme; 1 1/2 teaspoons salt; 1 1/2 teaspoons coarsely ground black pepper; 1 5-to 5 1/2-pound leg of lamb, boned, butterflied, trimmed; 1 cup fresh lemon juice; 5 shallots, minced; 3/4 cup olive oil; 3/4 cup fresh parsley; 1/2 cup chopped fresh mint; 6 medium-size zucchini, trimmed, each quartered lengthwise; 6 medium-size yellow crookneck squash, trimmed, each cut lengthwise into 1/3-inch-thick slices; 3 large red bell peppers, stemmed, seeded, each cut lengthwise into 6 strips; 4 medium-size red onions, peeled, halved through root end, each half cut into 3 wedges with some of core attached; 2 cups red Zinfandel; 7 ounces feta cheese, crumbled (about 1 3/4 cups); Fresh rosemary, thyme, and mint sprigs

By Katharine KagelPhotography by Brian Leatart

April 6, 2008

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Recipe notes