Grilled Marinated Lamb with Mache and Mint

Name: Grilled Marinated Lamb with Mache and Mint
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 237 milliliters dried chickpeas, soaked overnight; 1 Tbsp fresh thyme leaves; 2 cloves garlic, finely minced; 4 garlic cloves, chopped; 1 lemon, juiced; 8 servings Kosher salt and freshly ground black pepper; 2 kilograms boneless leg of lamb, butterflied; 3 lemons, zested and juiced; 1 bunch mache; 1 bunch mint, leaves only; 118 milliliters extra-virgin olive oil, plus more as needed; 118 milliliters extra-virgin olive oil, plus more for grilling; 1 Tbsp dried oregano; 1 Tbsp fresh oregano; 1 Tbsp finely chopped parsley, for garnish; 59 milliliters red wine vinegar; 2 scallions, sliced thin

Grilled Marinated Lamb with Mache and Mint might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free and dairy free recipe has 502 calories, 31g of protein, and 34g of fat per serving. It is perfect for The Fourth Of July. 2 people found this recipe to be tasty and satisfying. Head to the store and pick up olive oil, olive oil, lemon zest, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 3 hours and 15 minutes.

Instructions

To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice; season with salt and pepper. Pat the lamb dry and place it into a shallow platter. Season it well with salt and pepper.

Ingredients you will need

Salt And Pepper

Fresh Oregano

Lemon Juice

Vinaigrette

Vinegar

Garlic

Thyme

Lamb

Cooking Oil

Equipment you will use

Whisk

Pour 1/2 the vinaigrette over the lamb and let it marinate for at least 15 minutes or up to 2 hours.

Ingredients you will need

Vinaigrette

Lamb

Heat the grill or grill pan and oil it lightly.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill Pan

Grill

Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Cover and let rest for 10 minutes. Carve into thin slices.

Ingredients you will need

Marinade

Lamb

Equipment you will use

Grill

Toss the mache, mint leaves, and scallions in a bowl and season with salt and pepper. Dress the salad with about 3 tablespoons of the vinaigrette and mix well.

Ingredients you will need

Salt And Pepper

Mint

Vinaigrette

Green Onions

Mache

Equipment you will use

Bowl

Place the lamb onto a serving board. To serve, spread the Lemony Chickpea Puree over the lamb and put the greens on top of the puree.

Ingredients you will need

Chickpeas

Greens

Spread

Lamb

Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours.

Ingredients you will need

Chickpeas

Bay Leaves

Beans

Water

Salt

Equipment you will use

Sauce Pan

Drain, reserving about 1 cup of the cooking liquid.

Remove the bay leaf and discard.

Ingredients you will need

Bay Leaves

Put cooked chickpeas into a food processor or blender.

Ingredients you will need

Chickpeas

Equipment you will use

Food Processor

Blender

Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil