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Ingredients

• 1 Australian leg of lamb, boneless, butterflied, and trimmed
• 1 cup red wine
• ¼ cup extra virgin olive oil
• 2 cloves of garlic, chopped
• 2 teaspoons oregano, dry
• 2 teaspoons basil, dry
• freshly ground black pepper, to taste
• 2 red peppers, halved
• 1 eggplant, sliced
• 1 zucchini, sliced
• 1 pint portabella mushrooms
• 24 asparagus spears
• olive oil, for grilling
• 1⁄3 cup dry roasted or blanched almonds
• 1 cup Italian parsley, chopped
• ½ cup basil, chopped
• ¼ cup extra virgin olive oil
• 1 tablespoon lemon juice
• 2 tablespoons soft goat or feta cheese

Description

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