Grilled Leg of Lamb with Vinaigrette
Ingredients
Vinaigrette
Lamb and Salad
Instructions
- 1
Make the vinaigrette: Add the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard to a blender. Season with salt and pepper to taste. Blend until thoroughly combined.
- 2
Pat the lamb dry and place on a shallow platter. Season all over with salt and pepper.
- 3
Pour half of the vinaigrette over the lamb, turning to coat well. Reserve the remaining vinaigrette for the salad.
- 4
Marinate in the refrigerator for 2 hours.
- 5
Remove the lamb from the refrigerator about 30 minutes before grilling to bring to room temperature.
- 6
Heat the grill (or a large cast iron skillet) and oil it lightly.
- 7
Remove the lamb from the marinade and grill for 15-20 minutes per side for medium-rare. Adjust time for desired doneness.
- 8
Transfer to a cutting board and let rest for 10 minutes.
- 9
Toss the mache (or mixed baby greens), mint leaves, and scallions in a bowl. Dress with about 3 Tbsp of the reserved vinaigrette. Season with salt and pepper.
- 10
Slice the lamb into thick slices and serve with the dressed greens.
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