1 (5 to 6 pound) boneless leg of lamb |
1/2 cup extra-virgin olive oil |
1/4 cup fresh lemon juice |
1/4 cup balsamic vinegar |
1 tablespoon chopped garlic |
1/4 cup chopped scallions |
1 tablespoon minced thyme leaves |
1 tablespoon herbs de provence |
1/2 teaspoon freshly ground black pepper |
kosher salt |
fire roasted eggplant and grilled tomatoes, recipe follows |
8 to 10 asian eggplants, pierced with a fork |
6 vine ripe tomatoes, halved |
1/4 cup extra-virgin olive oil |
1 tablespoon chopped garlic |
1/2 cup chopped onion |
1 tablespoon toasted ground cumin |
1/2 cup tomato concasse |
1/2 teaspoon sesame seeds |
1/2 teaspoon picked fresh oregano leaves |
1/2 cup water |
1/4 cup chopped parsley |
3 tablespoons balsamic vinegar |
salt and freshly ground black pepper |
olive oil, for drizzling |