This is one of my favourite ways to barbeque a lamb during the summer months. You need to get started on this recipe at least a day ahead to allow the flavours to marry.
Photo is taken is a small Zagorian village on mainland Greece in Epirus.
**Grilled Butterflied Leg of Lamb & Vegetables with Lemon-Herb Dressing**
3/4 cup olive oil
12 cloves garlic, chopped
2 T fresh rosemary, chopped
2 T fresh thyme, chopped
1-1/2 tsp. salt
1-1/2 tsp coarsely ground black pepper
1 (5 - 5-1/2 lb) leg of lamb, boned, butterflied, trimmed
Mix first 6 ingredients in medium bowl. Place lamb in a 15 x 10 -inch glass baking dish. Pour marinade over. Turn lamb, spreading marinade to coat evenly on all sides. Cover dish with plastic wrap and refrigerate for 1 day, turning lamb occasionally.
**Dressing & Vegetables**
1 cup fresh lemon juice
5 shallots, minced
3/4 cup olive oil
3/4 cup chopped fresh parsely
1/2 cup chopped fresh mint
6 medium-size zucchini, trimmed, each quartered lengthwise
6 medium-size yellow crookneck squash, trimmed, each cut into 1/3-inch thick slices
3 large red bell peppers, stemmed, seeded, each cut lengthwise into 6 strips
4 medium size red onions, peeled, halved through root end, each half cut into 3 wedges with some of core attached
2 cups Zinfandel
7 oz feta cheese, crumbled (about 1-3/4 cups)
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Whisk lemon juice, shallots, oil, parsley and mint in medium bowl to blend. Season dressing with salt and pepper.
Place zucchini, yellow squash, and red bell peppers in separate dishes. Sprinkle each lightly with salt and pepper. Spoon 1/3 cup dressing over each and turn to coat; reserve remaining dressing.
Arrange onions in large glass dish; sprinkle with salt and pepper. Pour wine over onions. Let vegetables and onions marinate at least 2 hours and up to 4 hours, basting or turning occasionally.
Spray grill rack with nonstick spray and prepare barbeque (medium-high heat).
Grill vegetables in batches until just tender, turning occasionally, about 15 minutes for onions, 10 minutes for red bell peppers, and 8 minutes for zucchini and yellow squash. Transfer vegetables to baking sheets. Reserve red Zinfandel from onions to baste lamb.
Place butterflied leg of lamb on grill rack with some rosemary and thyme marinade still clinging to lamb. Grill until meat thermometer inserted into centre registers 130F for medium-rare, turning occasionally and basting with Zinfandel, about 35 minutes. Transfer lamb to work surface; let rest for 15 minutes.
Slice lamb thinly across grain. Arrange lamb slices on large platter. Arange grilled vegetables around lamb. Drizzle vegetables with reserved lemon-herb dressing. Sprinkle with feta cheese. Garnish with fresh rosemary, thyme and mint sprigs.
Serves 8 - 10
