Cooking has been very light and sporadic around here, but now and then I still get a hankering for a substantial meal. Haven’t had red meat in weeks, so when I saw this hunk of butterflied lamb at my butcher I thought I could make magic with it on the grill. To tenderize the meat, I did a quick marinade of flavors that partner well with lamb and, to add interest and more flavor, I rolled up the roast with fresh sprigs of rosemary from my garden and slices of my preserved lemons. I paired this main dish with an old trick up my sleeve–grilled scallions. Light and so easy to prep, they get a char and lovely caramelization from the direct heat. Then I created an incredible salad that’ll be my new go-to: sweet and tender chickpeas mixed with a melange of diced veggies. The tang of feta and a bite of preserved lemon helped make it a sparkling side dish that would also stand alone as a smashing lunch. This lip-smacking, satisfying meal should hold me over for a couple of days…at least.
Rosemary Rolled Leg of Lamb with Grilled Scallions & Chickpea Feta Salad
Leg of lamb is not my favorite cut of my favorite red meat, but I must admit it does lend itself well to grilling and roasting. It seems to benefit from a good dose of marinating, so I concocted this one out of lamb’s best friends: lemon, dijon, rosemary and cumin. All you really need is an hour to permeate the meat with this aromatic blend, before rolling it up to grill. Buy a nice butterflied piece of the lamb leg and pound it out, if necessary, to flatten it evenly.
Whisk together the juice of a large lemon, dijon mustard, pressed garlic cloves, chopped fresh rosemary, a pinch or two of cumin, kosher salt and freshly ground black pepper, and extra virgin olive oil. If you’re truly adverse, the cumin may be optional, but it really is very subtle in this dish and helps bring out the natural flavor of the lamb. Pour the marinade over the meat, coat well, and refrigerate for up to an hour.
Prepare a gas or charcoal grill, bringing the temperature up to 350 to 375 degrees. Remove the meat from the marinade, pouring any excess sauce on top. Lay large sprigs of fresh rosemary and the sliced rind of preserved lemon down the middle of the lamb and roll up to make a roast. Place the meat seam side down and using kitchen twine, wrap and tie off the roast, so that it will hold together and cook evenly on the grill.
Cook the lamb on the grill, keeping covered. Turn to sear on each side, until it is cooked through–30 to 45 minutes total. An instant read thermometer inserted in the thickest portion should read 120 degrees for medium rare. Cook slightly longer if you like your meat more well done but–be careful–it can get dried out. Remove to a cutting board to rest for 5 to 10 minutes. Slice and serve.
This side dish is a bit unusual, but so flavorful you’ll wonder why you never thought of serving it before. And how simple is this: wash and dry a few bunches of bulbous, fresh scallions. Trim the excess green ends; you can leave the root ends intact. Place scallions in a large ziploc bag and toss with good quality olive oil, sea salt and freshly ground black pepper. Let marinate for about a half hour. Place on a hot grill and cook until wilted and slightly charred, turning once, for a total of 15 minutes. Serve alongside lamb, or any other meat or fish main course.
Delicious chickpeas are loaded with fiber and protein and make an incredible base for this salad. Diced bell pepper, tomatoes, cucumbers, celery and red onion round out the texture and crunch, while creamy, tangy French feta and that unusual je ne sais quoi of preserved lemon add amazing flavor and interest.
As I often do, I use canned chickpeas for this dish–they already have the perfect bite, just give them a quick drain and a rinse. Combine them with diced pepper (any color you choose), ripe plum tomatoes, kirby cukes, celery stalk, and half a red onion. Creamy feta is also diced and added; try to use the French variety if you can find it because it’s much less salty than traditional Greek. Remove the pulp and finely dice the rind of a preserved lemon and add to the salad.
Make a dressing of lemon juice, red wine vinegar, kosher salt and black pepper, and extra virgin olive oil. Whisk well, pour over salad and toss. Taste and adjust by adding more salt and pepper if needed. This recipe serves 4 generously as a side with plenty leftover for a tasty light lunch tomorrow…
Serves 4:
1 large lemon, juiced
2 teaspoons dijon mustard
2 cloves of garlic, pressed
1 tablespoon fresh rosemary, chopped
2 teaspoons cumin, optional
kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil
2 large sprigs of rosemary
1/4 preserved lemon, rind only sliced
1 1/2 pound steak of butterflied leg of lamb
kitchen twine
Grilled Scallions:
3 bunches scallions
2 to 3 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
Chickpea Feta Salad:
1 15 ounce can chickpeas, drained & rinsed
1 bell pepper, diced
2 plum tomatoes, diced
1 kirby cucumber, diced
1 celery stalk, diced
1/2 medium red onion, diced
4 ounces feta cheese, diced
1 preserved lemon, pulp removed, rind finely diced
1 large lemon, juiced
1 tablespoon red wine vinegar
kosher salt and freshly ground black pepper
1/3 cup extra virgin olive oil
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