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Grilled Butterflied Leg of Lamb and Vegetables with Lemon-Herb Dressing


Grilled Butterflied Leg of Lamb and Vegetables with Lemon-Herb Dressing Recipe

Ingredients:
  • 3/4 cup olive oil
  • 12 garlic cloves, chopped
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons coarsely ground black pepper
  • 1 5-to 5 1/2-pound leg of lamb, boned, butterflied, trimmed
  • 1 cup fresh lemon juice
  • 5 shallots, minced
  • 3/4 cup olive oil
  • 3/4 cup fresh parsley
  • 1/2 cup chopped fresh mint
  •  
  • 6 medium-size zucchini, trimmed, each quartered lengthwise
  • 6 medium-size yellow crookneck squash, trimmed, each cut lengthwise 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 red Zinfandel
  •   Nonstick vegetable oil spray
  •  
  • 7 ounces feta cheese, crumbled (about 1 3/4 cups)
  •   Fresh rosemary, thyme, and mint sprigs
Directions:
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