Recipe for Grilled Butterflied Lamb Leg and Vegetables with Dressing 
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Yield:
8
Ingredients:
Amount Ingredient
LAMB ----------------
3/4 cup olive oil
12 x garlic cloves chopped
2 tbl chopped fresh rosemary
2 tbl chopped fresh thyme
1/2 tsp salt
1/2 tsp coarsely-ground black pepper
1 x leg of lamb - (5 to 5 1/2 lbs) boned, butterflied,
and trimmed
----------------- DRESSING AND VEGETABLES ----------------
1 cup fresh lemon juice
5 x shallots minced
3/4 cup olive oil
3/4 cup chopped fresh parsley
1/2 cup chopped fresh mint
Salt to taste
Freshly-ground black pepper to taste
6 med zucchini trimmed, and each
quartered lengthwise
6 med yellow crookneck squash trimmed, and each
cut lengthwise into 1/3"-thick slices
3 lrg red bell peppers stemmed, seeded,
and each cut lengthwise into 6 strips
4 med red onions peeled, halved
through root end/ each half cut 3 wedges
with some of core attached
2 cup red Zinfandel
----------------- GRILLING AND SERVING ----------------
Nonstick vegetable oil spray as needed
3/4 cup crumbled feta cheese - (abt 7 oz)
----------------- GARNISH ----------------
Fresh rosemary sprigs
Fresh thyme sprigs
Instructions:
Instructions: For lamb: Mix first 6 ingredients in medium bowl. Place lamb in 15- by 10- by 2-inch glass baking dish. Pour marinade over. Turn lamb, spreading marinade to coat evenly on all sides. Cover dish with plastic wrap and refrigerate for 1 day, turning lamb occasionally.

For dressing and vegetables: Whisk lemon juice, shallots, oil, parsley, and mint in medium bowl to blend. Season dressing with salt and pepper.

Place zucchini, yellow squash, and red bell peppers in separate dishes. Sprinkle each lightly with salt and pepper. Spoon 1/3 cup dressing over each and turn to coat; reserve remaining dressing.

Arrange red onions in large glass dish; sprinkle with salt and pepper. Pour wine over onions. Let vegetables and onions marinate at least 2 hours and up to 4 hours, basting or turning occasionally.

For grilling and serving: Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables in batches until just tender, turning occasionally, about 15 minutes for onions, 10 minutes for red bell peppers, and 8 minutes for zucchini and yellow squash. Transfer vegetables to baking sheets. Reserve red Zinfandel from onions to baste lamb.

Place butterflied lamb on grill rack with some rosemary and thyme marinade still clinging to lamb. Grill until meat thermometer inserted into center registers 130 degrees for medium-rare, turning occasionally and basting with reserved red Zinfandel from onions, about 35 minutes. Transfer lamb to work surface; let rest 15 minutes.

Starting at 1 corner and positioning knife at slight angle, slice lamb thinly across grain. Arrange lamb slices on large platter. Arrange grilled vegetables around lamb. Drizzle vegetables with reserved lemon-herb dressing. Sprinkle with feta cheese. Garnish with fresh rosemary, thyme, and mint sprigs.

This recipe yields 8 to 10 servings.

Comments: Youll want to get this started a day ahead.

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