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Grilled Leg of Lamb with Curly Endive and Romaine

By Barbara Scott-Goodman
Image may contain Food Pork Steak and Roast
Grilled Leg of Lamb with Curly Endive and RomaineGary Moss

Ask the butcher to butterfly the lamb.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 1/2 cups dry red wine
6 tablespoons balsamic vinegar
6 tablespoons olive oil
6 tablespoons chopped fresh mint
6 large garlic cloves, pressed
1 1/2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 6 1/2-pound leg of lamb, butterflied (about 5 pounds butterflied)
Nonstick vegetable oil spray
2 heads of curly endive, quartered lengthwise through core with some core left intact
3 hearts of romaine, halved lengthwise through core with some core left intact

Preparation

  1. Step 1

    Whisk first 9 ingredients in medium bowl. Place lamb in 15x10x2-inch glass baking dish. Pour 1 1/2 cups marinade over, turning to coat. Cover. Chill 4 to 6 hours, turning occasionally. Reserve remaining marinade for endive and romaine; cover and chill.

    Step 2

    Spray grill with vegetable oil spray. Prepare barbecue (medium heat). Remove lamb from marinade, reserving marinade in dish. Grill until thermometer inserted into thickest part registers 125°F for medium-rare, basting often with reserved marinade and turning occasionally, about 30 minutes. Let stand 10 minutes.

    Step 3

    Brush endive and romaine with marinade from bowl; sprinkle with salt and pepper. Grill until wilted, 8 minutes. Slice lamb; serve with endive and romaine.

TagsRed WineWineAlcoholBeveragesLeg of LambLambMeatEndiveChicoryLeafy GreensVegetableRomaineLettuceMintHerbs & SpicesMainDinnerDairy FreeGluten FreeWeeknight MealsGrillingEpicurious
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