Ingredients
- 1/2 cup extra-virgin olive oil, plus more for grilling
- 1/4 cup red wine vinegar
- 4 garlic cloves, chopped
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh thyme leaves
- 1 lemon, juiced
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 (3 1/2-pound) boneless leg of lamb, butterflied but not tied
- 2 cups mache or mixed baby greens
- 1/2 bunch mint, leaves only
- 1/4 cup sliced scallions
To make the vinaigrette:
Directions
To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. Pat the lamb dry and put it on a shallow platter. Season all over with salt and pepper. Pour half of the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for 2 hours. Remove the marinated meat from the refrigerator about 30 minutes before grilling.
Heat the grill (or large cast iron skillet) 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.) Transfer to a cutting board and let rest for 10 minutes.
Toss the mache (or mixed baby greens), mint leaves, and scallions in a bowl and dress the salad with about 3 tablespoons of the reserved vinaigrette. Season with salt and pepper. Slice the lamb into thick slices and serve with greens.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 17 reviews
By Cathey56
Long Island, NY
on June 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My new go to lamb marinate, I picked up a 2 & 3/4# piece. I cooked it 10 minutes per side on a hot charcoal fire and let rest. What flavor, the fresh herbs go along way. Marinate has a beautiful blend of multi flavors. Served w/ Ina's Orzo and roasted vegetables (which I made the day b/4. Would definitely make again, going to use on rack of lamb next time.
By beestgirl
ny
on May 31, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Awesome. Made double this last night,and i marinated this and chicken for about 4 hrs. Both were so tender and moist.Unfortunately there were no leftovers.
By Lady Di of Del Mar
on January 02, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this to take to a New Years Eve Pot Luck....it was a hit!
The marinate is delicious and the combo of mache, shallots, mint and the leftover marinate as a dressing. I will prepare this recipe over and over.
Note: Seared on stove for 20 minutes a side (my lamb was a bit bigger than what recipe called for and finished it off for about 10-15 minutes in a 400 degree oven....let it set and VIOLA!
Read all 17 reviews