Butterflied Leg of Lamb with Fire Roasted Eggplant and Grilled Tomatoes

Recipe courtesy Wolfgang Puck

Show: Wolfgang Puck's Cooking ClassEpisode: Slow Grilling

Rated: 5 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Cook Time:
1 hr 30 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 40 min
Inactive Prep: 3 hr 0 min
Cook: 1 hr 30 min
Total:: 5 hr 10 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1 (5 to 6 pound) boneless leg of lamb
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/4 cup balsamic vinegar
1 tablespoon chopped garlic
1/4 cup chopped scallions
1 tablespoon minced thyme leaves
1 tablespoon herbs de Provence
1/2 teaspoon freshly ground black pepper
Kosher Salt
Fire Roasted Eggplant and Grilled Tomatoes, recipe follows

Directions

Wash the leg of lamb and pat dry. Place in a hotel or lasagna pan.

In a bowl, combine the remaining ingredients except the salt. Stir until well blended. Pour over the lamb and turn a few times to make sure that the meat is well coated by the marinade. Refrigerate the marinated leg of lamb at least 2 hours, making sure you turn the meat at least once.

Preheat the grill to medium.

Season the meat with salt. Transfer to the hot grill and cook for 15 minutes on one side. Turn and continue to cook for another 15 minutes. Move the meat to a colder spot on the grill and cover. Continue to cook to desired doneness; check after meat has cooked for a total of 45 minutes and then again after 1 hour. Time will depend on the thickness of the meat.

Allow meat to cool for 15 minutes before carving to keep as much of the meat juice. Slice on a bias and serve with fire roasted eggplant and grilled tomatoes.

Fire Roasted Eggplant and Tomatoes:

8 to 10 Asian eggplants, pierced with a fork

6 vine ripe tomatoes, halved

1/4 cup extra-virgin olive oil

1 tablespoon chopped garlic

1/2 cup chopped onion

1 tablespoon toasted ground cumin

1/2 cup tomato concasse

1/2 teaspoon sesame seeds

1/2 teaspoon picked fresh oregano leaves

1/2 cup water

1/4 cup chopped parsley

3 tablespoons balsamic vinegar

Salt and freshly ground black pepper

Olive oil, for drizzling

Preheat the grill to medium.

Place the eggplant on the grill for about 30 minutes, turning often. Remove and cool completely.

Once cool, scrape out the pulp and discard the skins. Reserve.

Rub the halved tomatoes with olive oil and salt and pepper. Place onto the side of the grill and roast until soft.

In a large saute pan, over the hot part of the grill, heat the olive oil. Add the garlic, onion, cumin, tomato concasse, sesame seeds, and oregano. Cook until onion is soft. Remove from heat and adjust consistency with water. Add the parsley and vinegar. Season with salt and pepper.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Neapolitan Calamari and Shrimp Salad

Similar Recipes

Recipes Like This

All About…

Comments & Reviews

recipe Butterflied Leg of Lamb with Fire Roasted Eggplant and Grilled Tomatoes
Anonymous 08-18-2007
Flag

But what do you do with the eggplant??
Rated: 4 stars out of 5

I scoop out the pulp and discard the skins. I reserve the pulp -- for what?
recipe Butterflied Leg of Lamb with Fire Roasted Eggplant and Grilled Tomatoes
Esmond Lafayette, CO 07-12-2007
Flag

Grilled leg of lamb
Rated: 5 stars out of 5

Very easy and convenient to prepare. Excellent flavor. I suggest trimming the fat off and splitting the leg into two halves... for easier handling on the grill later and preventing flaming flares. Cooking doesn't take more than an hour total.Read more
recipe Butterflied Leg of Lamb with Fire Roasted Eggplant and Grilled Tomatoes
Barbara Litchfield, CT 04-15-2007
Flag

Words cannot express!!!
Rated: 5 stars out of 5

Words cannot express how delicious this recipe is!! I am not one to rate something a perfect score, but this one is the... exception to the rule!! I made this meal for a large crowd and the mmmm's and aaaaa's kept coming through the entire dinner. Even my teenager who was says she "hates" lamb was excited about the outcome. With this recipe, the lamb tasted like a very good cut of steak instead of lamb! Now I will be making this recipe whenever the crowd returns for a gathering!!!Read more
recipe Butterflied Leg of Lamb with Fire Roasted Eggplant and Grilled Tomatoes
sandy barrington, RI 04-09-2007
Flag

Rhode Island Treat!!
Rated: 5 stars out of 5

I made this for my family on Easter Sunday, everyone loved it!! I have a couple of people in my family who aren't even crazy... about lamb, but loved this. It was simple,and tasteful. I ended up marinating mine overnite and the balsalmic just seemed to bring out the grilling affect. Cooking time was pretty accurate, my family & I are pretty parcial to med-rare cooking, I thought the timing was pretty right on. I made a port-wine sauce for the lamb, I would make this dish again & again!!! thankx. SandyRead more
recipe Butterflied Leg of Lamb with Fire Roasted Eggplant and Grilled Tomatoes
William Sacramento, CA 08-05-2006
Flag

Flavorful and Juicy
Rated: 5 stars out of 5

The lamb exploded with flavor. Cooked medium rare, the juices flowed from every cut and melted in the mouth. The fire... roasted eggplant and grilled tomatoes elevated the lamb by complimenting it with a sweet aroma and color. The two balanced each other, mildly sweet and tangy filled every bite. Every morsel was a joy to encounter. Best yet, prep time and cook time was rather short and simple.Read more
recipe Butterflied Leg of Lamb with Fire Roasted Eggplant and Grilled Tomatoes
stacey ladera ranch, CA 09-17-2005
Flag

tomato concasse is
Rated: 5 stars out of 5

tomato concasse is peeled,seeded, diced tomatoes. peel by scoring an X on the bottom of tomato,place in boiling water,when... skin puckers about 30 to 60 seconds, remove and peel when you can handle them, cut in 1/2 scoop out seeds and dice.Read more