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Grilled Leg of Lamb with Baby Eggplant, Roma Tomatoes & Mint
Ingredients
- 1 small boneless leg of lamb, butterflied
- 6 cloves crushed garlic
- 1/2 cup O&CO. Mantinea & Avia olive oil
- 4-8 baby eggplants
- 8 Roma tomatoes
- O&CO. Aged Barolo Wine Vinegar
- O&CO. Mint olive oil
- O&CO. Fleur de Sel
Directions
- Preheat grill.
- Place lamb on a baking pan and season both sides of the meat with Fleur de Sel and fresh ground pepper.
- In a food processor, puree garlic and add Mantinea olive oil in a slow stream to make a marinade.
- Take half of the marinade and brush the meat with it, put meat in the fridge.
- Cut eggplants in half and set aside.
- Cut tomatoes in half and remove seeds.
- Brush veggies with remaining marinade and grill until browned and tender then remove from grill and set aside.
- Remove lamb from fridge and grill on 1 side for 10 minutes.
- Flip lamb, cover with foil and grill 10 minutes more or until it reaches your preferred doneness.
- Let stand for 10 minutes before slicing.
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For Dressing:
- Take 6 tbl. O&CO Mint olive oil and whisk with 2 tbl. O&CO Barolo wine vinegar, 1 tsp. O&CO Fleur de Sel and cracked black pepper to taste.
- Place lamb slices on a serving platter and arrange grilled tomatoes and baby eggplants around it.
- Drizzle dressing over lamb and veggies and serve immediately.