This lamb recipe combines the flavors of fresh herbs and and ripe tomatoes and basil with the crunchiness of crusty bread.
Prep: 20 mins
Cook: 20 mins
Yields: 8 Servings
3 tbspfresh lemon zest
2 tbspfinely chopped fresh oregano
2 tbspminced garlic
1/2 cupextra-virgin olive oil
3-4 lbsbutterflied leg of American Lamb
2 headsromaine lettuce
16 slicescrusty bread (about 1/2-inch thick)
3/4 cupprepared light vinaigrette
8 smallheirloom or vine-ripe tomatoes, cut into 1/2-inch thick slices
24 fresh basil leaves
dashSalt and pepper
1In a small bowl, combine the lemon zest, oregano, garlic, and 3 tablespoons olive oil. Remove the fat cap from the lamb leg; press the herb mixture onto both sides of leg.
2Grill the lamb leg over medium direct heat, covered, for 3 minutes per side. Grill over medium indirect heat, covered, 7 to 15 minutes for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Loosely cover and let the meat rest for 5 to 10 minutes.
3Remove the outer leaves of lettuce and trim the stems; slice each one lengthwise into quarters. Brush both sides of each bread slice with remaining olive oil. Grill lettuce quarters and bread slices over direct heat for 1 to 2 minutes.
4Carve the lamb leg across the grain. Drizzle about 5 tablespoons vinaigrette over bread slices. For each salad, layer 2 slices bread, 1 quarter of romaine, 2 to 3 slices tomato, 3 basil leaves, and 2 to 3 slices of lamb. Season each salad with salt and pepper to taste and drizzle with additional 1 tablespoon vinaigrette
Recipe and image provided by the American Lamb Board
https://cascadecreeklamb.com/wp-content/uploads/2020/11/Lemon-Herb-Rubbed-Butterflied-Leg-of-Lamb-with-Bread-Salad.jpg399600Cascade Creekhttps://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.pngCascade Creek2015-12-10 09:53:132015-12-10 09:53:13Lemon-Herb Rubbed Butterflied Leg of Lamb with Bread Salad