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Recipes
September 2008

Herb-Marinated Grilled Lamb With Arugula Salad

Photography by Craig Cutler
Image may contain Plant Steak Food Produce and Vegetable

Recipe information

  • Yield

    8 Servings

Ingredients

3

pounds well-trimmed boneless leg of lamb, cut into 1- to 1 1/2-inch chunks

1

/4 cup dry white wine

2

large garlic cloves

6

tablespoons (or more) extra-virgin olive oil, divided

2

tablespoons chopped fresh rosemary

1

tablespoon chopped fresh oregano

1

tablespoon chopped fresh mint

4

anchovy fillets, finely chopped

1

5- to 6-ounce container baby arugula

Nonstick vegetable oil spray (optional)

2

lemons, cut into wedges

Need to make a substitution?

Preparation

  1. Step 1

    Place lamb in 15x10x2-inch glass dish. Drizzle with wine and sprinkle lightly with salt and pepper.

    Step 2

    Press garlic into small bowl. Mix in 4 tablespoons oil, all herbs, and anchovies. Stir mixture into lamb. Cover; chill at least 2 hours and up to 1 day.

    Step 3

    Toss arugula and 2 tablespoons oil in large bowl. Arrange on large platter as bed for lamb; sprinkle with salt and pepper.

    Step 4

    If grilling lamb, spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Thread lamb onto metal skewers; sprinkle with salt and pepper. Grill to desired doneness, turning occasionally, about 10 minutes for medium-rare. Slide lamb onto arugula; serve with lemon.

    Step 5

    If sautéing lamb, preheat oven to 300°F. Heat 1 tablespoon oil in heavy large skillet over high heat. Add 1/3 of lamb. Sauté until brown and medium-rare, 5 to 6 minutes. Spoon onto baking sheet; keep warm in oven. Repeat 2 more times with remaining lamb. Arrange lamb atop arugula; serve with lemon.

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