Grilled Marinated Lamb with Mache and Mint (Tyler Florence) |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
1/2 cup extra-virgin olive oil, plus more for grilling |
1/4 cup red wine vinegar |
4 garlic cloves, chopped |
1 tablespoon dried oregano |
1 tablespoon fresh oregano |
1 tablespoon fresh thyme leaves |
1 lemon, juiced |
kosher salt and freshly ground black pepper |
1 (3 1/2 pound) boneless leg of lamb, butterflied |
1 bunch mache |
1 bunch mint, leaves only |
2 scallions, sliced thin |
lemony chickpea puree, recipe follows |
Directions:
1. 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. Pour 1/2 the vinaigrette over the lamb and let it marinate for at least 15 minutes or up to 2 hours.
2. Heat the grill or grill pan and oil it lightly. 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.
3. 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. 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.
4. Lemony Chickpea Puree:
5. 1 cup dried chickpeas, soaked overnight
6. 1 bay leaf
7. Kosher salt and freshly ground black pepper
8. 1/2 cup extra-virgin olive oil, plus more as needed
9. 3 lemons, zested and juiced
10. 2 cloves garlic, finely minced
11. 1 tablespoon finely chopped parsley, for garnish
12. 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. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.
13. Put cooked chickpeas into a food processor or 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. Serve on top of the Grilled Marinated Lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.
14. Yield: 4 cups
15. Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.
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