Ingredients
LAMB
Leg of lamb boned & butterflied
MARINADE
1 1/2 cups balsamic vinegar
1/2 cup olive oil
1/4 cup chopped garlic
2 teaspoons ginger
1 tablespoon sugar
2 tablespoons chopped fresh rosemary
salt & pepper to taste
DRESSING
1/2 cup balsamic vinigarette
1/4 cup olive oil
1 teaspoon powdered garlic
1/2 cup crumbled bleu cheese
1/2 cup dried cranberries
1 cup roasted walnuts or pecans
SALAD
Bag of purchased baby greens
Preparation
Mix marinade ingredients together. Pour into a marinade dish or a plastic zip lock bag. Add leg of lamb.
Marinate boned/butterflied leg of lamb ideally overnight in the refrigerator. (If you can’t do overnight at least 4 hours for best flavor).
Before grilling the meat put together the dressing ingredients. This can also be stored overnight in the refrigerator.
Grill/BBQ using indirect heat. Cook each side for about 10 minutes. Baste (using the rosemary brush) with remaining marinade. Cook until done to your liking (lamb can be cooked like beef, rare, medium, well, etc.).
Top each plate with baby greens, thin slice lamb and put 4 to 6 slices on each salad. Sprinkle with dressing and serve.
Or as a main dish just slice the lamb and serve with or without the dressing.
