ezRecipe-Zee: Cooking Recipe: How to make Barbecued Lamb With Lemon Salad

Barbecued Lamb With Lemon Salad

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Date Added:	April 15, 2008
Calories:	1076
Serves:	4
Prep. Time:	0:00
Category:	Lamb, Main Dish, Copy Cat / Restaurant

Ingredients:

2                   fresh legs of lamb
6                   garlic cloves
1     bunch         fresh mint leaves
2     tablespoons   freshly-ground black pepper
1/2   cup           extra-virgin olive oil
                    Sea salt
                    === LEMON SALAD ===
2                   lemons
2                   lemons
                    sliced very thin
6     tablespoons   extra-virgin olive oil
1     tablespoon    sea salt
1     tablespoon    freshly-ground black pepper
2     bunches       arugula
                    === ALMOND PESTO ===
1     cup           blanched almonds
1/2   cup           Green Olive Pesto
1     tablespoon    hot red pepper flakes
1/4   cup           orange juice
1/4   cup           extra-virgin olive oil
1/4   cup           lemon juice
                    === GREEN OLIVE PESTO ===
1 1/2 large         green olives
1/2                 red onion
1/4   cup           pine nuts
1                   garlic clove, thinly sliced
1/2   cup           extra-virgin olive oil

Directions: one line for each direction. When saved the lines will be numbered.

Light barbecue or grill.
Rinse and pat dry lamb legs, score on both sides,
In a blender, mix garlic, mint leaves, pepper and olive oil until smooth paste is formed. Rub paste all over both legs and season with salt. Place on barbecue and cook, turning frequently, until pink at bone, about 30 to 40 minutes
Meanwhile, prepare Lemon Salad by mixing lemons, extra-virgin olive oil, salt and freshly ground pepper in a large mixing bowl. Allow to stand at room temperature until ready to serve with meat.
In a blender, mix almonds, Green Olive Pesto, hot pepper flakes, orange juice, olive oil and lemon juice until smooth and thick. Remove and set aside.
When lamb is cooked, remove from grill to allow to rest for 10 minutes. Toss arugula with Lemon Salad and arrange on platter. Carve lamb into 1/4-inch thick slices and arrange on platter. Drizzle with Almond Pesto and serve.
For the Green Olive Pesto: In a food processor, combine the olives, pine nuts, and garlic, and blend for 1 minute. With the motor running, slowly add the olive oil until it forms a thick, smooth paste. Allow to stand 1/2 hour before using. (Makes 2 cups)
This recipe yields 4 servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 1076

Calories from Fat 88.9%

Total Fat

112g

Cholesterol

0mg

Sodium

1432mg

Carbohydrate

20g

Dietary Fiber

Protein

11g

Points 31

Exchanges: 1/2 Grain(Starch)

Rating: ()

Added On: April 15, 2008

* MOLTO MARIO with Mario Batali - (Show # MB-2F20) - from the TV FOOD NETWORK