Ingredients

3/4 cup olive oil

12 garlic cloves, chopped

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

1 1/2 teaspoons salt

1 1/2 teaspoons coarsely ground black pepper

1 5- to 5 1/2-pound leg of lamb, boned, butterflied, trimmed

Dressing and vegetables

• 1 cup fresh lemon juice
• 5 shallots, minced
• 3/4 cup olive oil
• 3/4 cup chopped fresh parsley
• 1/2 cup chopped fresh mint

• 6 medium-size zucchini, trimmed, each quartered lengthwise
• 6 medium-size yellow crookneck squash, trimmed, each cut lengthwise into 1/3-inch-thick slices
• 3 large red bell peppers, stemmed, seeded, each cut lengthwise into 6 strips
• 4 medium-size red onions, peeled, halved through root end, each half cut into 3 wedges with some of core attached
• 2 cups red Zinfandel

Grilling and serving

• Nonstick vegetable oil spray

• 7 ounces feta cheese, crumbled (about 1 3/4 cups)
• Fresh rosemary, thyme, and mint sprigs

Description

You'll Want To Get This Started A Day Ahead.

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