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

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.