Butterflied Leg Of Lamb With Fire Roasted Eggplant And Grilled Tomatoes
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
49
Sourness
46
mins
Prep time (avg)
6
Difficulty
Ingredients:
2720 g
Lamb (boneless leg of)1 cup
Extra-Virgin Olive Oil1 cup
Lemon Juice (fresh)3 tbsps
Balsamic Vinegar1 tbsp
Garlic (chopped)1 cup
Scallions (chopped)1 tbsp
Thyme Leaves (minced)1 cup
Onion (chopped)1 tbsp
Ground Cumin (toasted)1 cup
Tomato (concasse)1 tsp
Sesame Seed1 cup
Water1 cup
Parsley (chopped)1
SaltDirections:
1
Preheat the grill to medium
2
Wash the leg of lamb and pat dry
3
Place in a hotel or lasagna pan
4
In a bowl, combine the remaining ingredients except the salt
5
Stir until well blended
6
Pour over the lamb and turn a few times to make sure that the meat is well coated by the marinade
7
Refrigerate the marinated leg of lamb at least 2 hours, making sure you turn the meat at least once
8
Season the meat with salt
9
Transfer to the hot grill and cook for 15 minutes on one side
10
Turn and continue to cook for another 15 minutes
11
Move the meat to a colder spot on the grill and cover
12
Continue to cook to desired doneness; check after meat has cooked for a total of 45 minutes and then again after 1 hour
13
Time will depend on the thickness of the meat
14
Allow meat to cool for 15 minutes before carving to keep as much of the meat juice
15
Slice on a bias and serve with fire roasted eggplant and grilled tomatoes
16
Preheat the grill to medium
17
Place the eggplant on the grill for about 30 minutes, turning often
18
Remove and cool completely
19
Once cool, scrape out the pulp and discard the skins
20
Reserve
21
Rub the halved tomatoes with olive oil and salt and pepper
22
Place onto the side of the grill and roast until soft
23
In a large saute pan, over the hot part of the grill, heat the olive oil
24
Add the garlic, onion, cumin, tomato concasse, sesame seeds, and oregano
25
Cook until onion is soft
26
Remove from heat and adjust consistency with water
27
Add the parsley and vinegar
28
Season with salt and pepper