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Ingredients

• 1 (4 to 5 pound) boneless, butterflied leg of lamb
• 1/2 cup extra-virgin olive oil
• 1/4 cup minced garlic
• 6 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped fresh marjoram leaves
• 3 tablespoons chopped fresh rosemary leaves
• 3 tablespoons kosher salt
• 1 tablespoon freshly cracked black pepper
• Crusty bread

For the Salad:

• 1/3 cup fresh squeezed lemon juice
• 1 tablespoon honey
• 1 tablespoon shallots
• 1 teaspoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/2 teaspoon lemon zest
• 1/2 cup extra-virgin olive oil
• 1 pound romaine, cleaned and roughly chopped
• 1/2 head radicchio, cleaned and roughly chopped
• 2 cups chopped plum tomatoes
• 2 tablespoons roughly chopped fresh basil leaves
• 2 tablespoon roughly chopped fresh mint leaves
• 3/4 cup thinly sliced red onion
• 1 cup crumbled feta cheese

Description

Food Network Invites You To Try This Grilled Butterflied Leg Of Lamb With A Romaine, Feta, Lemon Vinaigrette Salad Recipe From Emeril Lagasse.

Food Network