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Recipes

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

By Katharine KagelPhotography by Brian Leatart
Image may contain Food Pork Meal Dish Platter and Plant

Recipe information

  • Yield

    8 to 10 Servings

Ingredients

Lamb

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

Dressing and vegetables

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

Grilling and serving

7

ounces feta cheese, crumbled (about 1 3/4 cups)

Fresh rosemary, thyme, and mint sprigs

Need to make a substitution?

Preparation

  1. For lamb

    Step 1

    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.

  2. For dressing and vegetables

    Step 2

    Whisk lemon juice, shallots, oil, parsley, and mint in medium bowl to blend. Season dressing with salt and pepper.

    Step 3

    Place zucchini, yellow squash, and red bell peppers in separate dishes. Sprinkle each lightly with salt and pepper. Spoon 1/3 cup dressing over each and turn to coat; reserve remaining dressing. Arrange red onions in large glass dish; sprinkle with salt and pepper. Pour wine over onions. Let vegetables and onions marinate at least 2 hours and up to 4 hours, basting or turning occasionally.

  3. For grilling and serving

    Step 4

    Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables in batches until just tender, turning occasionally, about 15 minutes for onions, 10 minutes for red bell peppers, and 8 minutes for zucchini and yellow squash. Transfer vegetables to baking sheets. Reserve red Zinfandel from onions to baste lamb.

    Step 5

    Place butterflied lamb on grill rack with some rosemary and thyme marinade still clinging to lamb. Grill until meat thermometer inserted into center registers 130°F for medium-rare, turning occasionally and basting with reserved red Zinfandel from onions, about 35 minutes. Transfer lamb to work surface; let rest 15 minutes.

    Step 6

    Starting at 1 corner and positioning knife at slight angle, slice lamb thinly across grain. Arrange lamb slices on large platter. Arrange grilled vegetables around lamb. Drizzle vegetables with reserved lemon-herb dressing. Sprinkle with feta cheese. Garnish with fresh rosemary, thyme, and mint sprigs.

Explore Bon AppétitLeg Of LambLambMeatZucchiniSquashVegetableBell PepperMainGluten-FreeNut-FreeGrillingDinner