Grilled Leg of Lamb with Curly Endive and Romaine
Grilled Leg of Lamb with Curly Endive and Romaine is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Whisk first 9 ingredients in medium bowl.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk first 9 ingredients in medium bowl.
Place lamb in 15x10x2-inch glass baking dish.
Pour 1 1/2 cups marinade over, turning to coat.
Chill 4 to 6 hours, turning occasionally.
Reserve remaining marinade for endive and romaine; cover and chill.
Spray grill with vegetable oil spray.
Prepare barbecue (medium heat).
Remove lamb from marinade, reserving marinade in dish.
Grill until thermometer inserted into thickest part registers 125°F for medium-rare, basting often with reserved marinade and turning occasionally, about 30 minutes.
Let stand 10 minutes.
Brush endive and romaine with marinade from bowl; sprinkle with salt and pepper.
Grill until wilted, 8 minutes.
Slice lamb; serve with endive and romaine.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.