Grilled Marinated Lamb with Mache and Mint

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Rated 5 stars out of 5
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  • Read 9 Reviews
Total Time:
3 hr 15 min
Prep
25 min
Inactive
2 hr 10 min
Cook
40 min
Yield:
6 to 8 servings
Level:
Intermediate
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Ingredients

  • 1/2 cup extra-virgin olive oil, plus more for grilling
  • 1/4 cup red wine vinegar
  • 4 garlic cloves, chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh thyme leaves
  • 1 lemon, juiced
  • Kosher salt and freshly ground black pepper
  • 1 (3 1/2 pound) boneless leg of lamb, butterflied
  • 1 bunch mache
  • 1 bunch mint, leaves only
  • 2 scallions, sliced thin
  • Lemony Chickpea Puree, recipe follows

Directions

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.

Lemony Chickpea Puree:

1 cup dried chickpeas, soaked overnight

1 bay leaf

Kosher salt and freshly ground black pepper

1/2 cup extra-virgin olive oil, plus more as needed

3 lemons, zested and juiced

2 cloves garlic, finely minced

1 tablespoon finely chopped parsley, for garnish

Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.

Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed. Serve on top of the Grilled Marinated Lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.

Yield: 4 cups

Notes

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

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Newest Ratings and Reviews

Read all 9 reviews

  • on June 24, 2012

    Flag

    I got some grass-fed lamb leg chops from the farmer's market and then found this recipe. We enjoyed an amazing dinner last nite!! Truly a major flavor explosion. I substituted home-grown swiss chard for the mache and completely skipped the chickpeas which actually sound lovely, I just didn't have any on hand. Overall I would say that this recipe is quick, easy, and mighty delicious.

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  • on November 12, 2010

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    A fantstastic recipe. I used lamb chops instead of a leg of lamb when making the recipe tonight. I allowed the chops to marinate for 2hours, then used my grill pan to cook them. The chick pea puree is fabulous, truly complimenting the lamb perfectly. I did not have mache on hand, so I used baby leaf lettuce instead. A lovely dinner enjoyed by both my husband and myself. This is definitely a keeper. Thank you Tyler for sharing this great recipe!

    people found this review Helpful.
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  • on June 10, 2010

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    Where do you get it?

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