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lamb garlic thyme fresh rosemary green onions extra-virgin olive oil Bread Red Bell Pepper Sauce Tapenade
Viewed: 56 - Published at: 2 years agoIngredients
- 1 4 1/2-pound butterflied boned leg of lamb, trimmed of excess fat
- 6 garlic cloves, thinly sliced
- 2 tablespoons minced fresh thyme
- 1 tablespoon dried savory
- 1 tablespoon minced fresh rosemary
- 5 bunches green onions, trimmed
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 2 French-bread baguettes, each cut crosswise into five 4- to 4 1/2-inch pieces
- Aioli
- Red Bell Pepper Sauce
- 1 1/2 cups purchased tapenade
Method
- Using sharp knife, cut 1/2-inch slits all over lamb.
- Insert garlic slices into slits.
- Sprinkle lamb with salt and pepper, then herbs, pressing herbs to adhere.
- (Can be prepared 1 day ahead.
- Cover and chill.)
- Prepare barbecue (medium-high heat).
- Place green onions in large roasting pan.
- Drizzle 1/4 cup oil over onions; toss to coat.
- Sprinkle with salt and pepper.
- Cut baguette pieces horizontally in half.
- Brush cut sides of bread with remaining 3 tablespoons oil.
- Grill lamb until meat thermometer inserted into thickest part registers 135F.
- for medium-rare, turning occasionally, about 30 minutes.
- Transfer to platter and tent with foil.
- Let stand 10 minutes.
- Working in batches, arrange green onions in single layer on grill.
- Grill until beginning to brown, about 4 minutes per side.
- Transfer to cutting board.
- Grill baguettes, cut side down, until golden brown, about 2 minutes.
- Chop onions.
- Place in bowl.
- Cut lamb diagonally into thin slices.
- Serve with green onions, baguette pieces, Aioli, Red Bell Pepper Sauce and tapenade.
