Lemon-Herb Rubbed Butterflied Leg of Lamb Bread Salad
This salad will stick to your ribs and drive away the hunger.
- 3 Tbs fresh lemon zest
- 2 Tbs fresh oregano, finely chopped
- 2 Tbs garlic, minced
- 1/2 cup olive oil, divided
- 3 lbs butterflied lamb leg
- 2 heads romaine lettuce
- 16 slices crusty bread (each about 1/2 inch thick)
- 3/4 cup prepared light vinaigrette
- 8 small heirloom or vine ripe tomatoes, cut into 1/2 inch thick slices
- 24 fresh basil leaves
- Salt and pepper (to taste)
- In a small bowl, combine lemon zest, oregano, garlic, and 3 tablespoons olive oil.
- Remove fat cap from lamb leg; press rub onto both sides of leg.
- Grill lamb leg over medium direct heat, covered, 3 minutes per side.
- Grill over medium indirect heat, covered, 7 to 15 minutes for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
- Loosely cover; let rest 5 to 10 minutes.
- Remove outer leaves of lettuce and trim stems; slice lengthwise into quarters.
- Brush both sides of each bread slice with remaining olive oil.
- Grill lettuce quarters and bread slices over direct heat 1 to 2 minutes.
- Carve lamb leg across the grain.
- Drizzle about 5 tablespoons vinaigrette over bread slices.
- For each salad, alternately layer 2 slices bread, 1 romaine quarter, 2 to 3 slices tomato, 3 basil leaves, and 2 to 3 slices lamb.
- Season each salad with salt and pepper to taste and drizzle with additional 1 tablespoon vinaigrette.
Calories from Fat 291 (53%)
(50%)Total Fat 33g
(30%)Saturated Fat 6g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Total Carbohydrate 23g
(28%)Dietary Fiber 7g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.