Recipe courtesy of Wolfgang Puck

Butterflied Leg of Lamb with Fire Roasted Eggplant and Grilled Tomatoes

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  • Level: Intermediate
  • Total: 5 hr 10 min
  • Prep: 40 min
  • Inactive: 3 hr
  • Cook: 1 hr 30 min
  • Yield: 6 to 8 servings
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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

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


  1. Wash the leg of lamb and pat dry. Place in a hotel or lasagna pan.
  2. 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.
  3. Preheat the grill to medium.
  4. 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.
  5. 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:

  1. Preheat the grill to medium.
  2. Place the eggplant on the grill for about 30 minutes, turning often. Remove and cool completely.
  3. Once cool, scrape out the pulp and discard the skins. Reserve.
  4. Rub the halved tomatoes with olive oil and salt and pepper. Place onto the side of the grill and roast until soft.
  5. 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.