Grilled Leg of Lamb with Curly Endive and Romaine

Name: Grilled Leg of Lamb with Curly Endive and Romaine
Yield: 6 Servings
Ingredients: 1 1/2 cups dry red wine; 6 tablespoons balsamic vinegar; 6 tablespoons olive oil; 6 tablespoons chopped fresh mint; 6 large garlic cloves, pressed; 1 1/2 tablespoons chopped fresh rosemary; 1 tablespoon chopped fresh oregano; 1 1/2 teaspoons salt; 1 teaspoon ground black pepper; 1 6 1/2-pound leg of lamb, butterflied (about 5 pounds butterflied); Nonstick vegetable oil spray; 2 heads of curly endive, quartered lengthwise through core with some core left intact; 3 hearts of romaine, halved lengthwise through core with some core left intact

By Barbara Scott GoodmanPhotographer Gary Moss

July 31, 2006

Recipe notes