Barbecued Lamb with Lemon Salad

Name: Barbecued Lamb with Lemon Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 2 bunches arugula, washed and spun dry; 1 Tbsp freshly ground black pepper; 2 Tbsps freshly ground black pepper; 237 milliliters blanched almonds; 1 bunch fresh mint leaves; 1 clove garlic, thinly sliced; 6 cloves garlic; 2 fresh legs of lamb; 59 milliliters lemon juice; 2 lemons, segmented; 2 lemons peeled and sliced very thin; 59 milliliters extra-virgin olive oil; 118 milliliters extra-virgin olive oil; 6 Tbsps extra-virgin olive oil; 59 milliliters orange juice; 59 milliliters pine nuts; 1 red onion, chopped; 1 Tbsp hot red pepper flakes; 1 Tbsp sea salt; 10 servings Sea salt

Barbecued Lamb with Lemon Salad might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 445 calories, 5g of protein, and 45g of fat per serving. This recipe serves 10. Head to the store and pick up orange juice, lemons, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Light barbecue or grill.

Equipment you will use

Grill

Rinse and pat dry lamb legs, score on both sides,

Ingredients you will need

Lamb

In a blender, mix garlic, mint leaves, pepper and olive oil until smooth paste is formed. Rub paste all over both legs and season with salt.

Ingredients you will need

Mint

Olive Oil

Garlic

Pepper

Salt

Dry Seasoning Rub

Equipment you will use

Blender

Place on barbecue and cook, turning frequently, until pink at bone, about 30 to 40 minutes

Ingredients you will need

Bone

Meanwhile, prepare lemon salad by mixing lemons, extra-virgin olive oil, salt and freshly ground pepper in a large mixing bowl. Allow to stand at room temperature until ready to serve with meat. In a blender, mix almonds, green olive pesto, hot pepper flakes, orange juice, olive oil and lemon juice until smooth and thick.

Ingredients you will need

Olive Oil

Ground Black Pepper

Orange Juice

Green Olives

Lemon Juice

Chili Pepper

Almonds

Lemon

Pesto

Meat

Salt

Equipment you will use

Mixing Bowl

Blender

Remove and set aside.

When lamb is cooked, remove from grill to allow to rest for 10 minutes. Toss arugula with lemon salad and arrange on platter. Carve lamb into 1/4-inch thick slices and arrange on platter.

Ingredients you will need

Arugula

Lemon

Lamb

Equipment you will use

Grill

Drizzle with almond pesto and serve.

Ingredients you will need

Almonds

Pesto

To make the pesto: In a food processor, combine the olives, pine nuts, and garlic, and blend for 1 minute. With the motor running, slowly add the olive oil until it forms a thick, smooth paste. Allow to stand 1/2 hour before using.

Ingredients you will need

Olive Oil

Pine Nuts