Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Hail to Greece!
Print
Total:
3 hr 15 min
Prep:
25 min
Inactive:
2 hr 10 min
Cook:
40 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 1/2 cup extra-virgin olive oil, plus more for grilling
  • 1/4 cup red wine vinegar
  • 4 garlic cloves, chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh thyme leaves
  • 1 lemon, juiced
  • Kosher salt and freshly ground black pepper 
  • 1 (3 1/2 pound) boneless leg of lamb, butterflied
  • 1 bunch mache
  • 1 bunch mint, leaves only
  • 2 scallions, sliced thin
  • Lemony Chickpea Puree, recipe follows
Lemony Chickpea Puree:
  • 1 cup dried chickpeas, soaked overnight
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil, plus more as needed
  • 3 lemons, zested and juiced
  • 2 cloves garlic, finely minced
  • 1 tablespoon finely chopped parsley, for garnish

Directions

To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice; season with salt and pepper. Pat the lamb dry and place it into a shallow platter. Season it well with salt and pepper. Pour 1/2 the vinaigrette over the lamb and let it marinate for at least 15 minutes or up to 2 hours. 

Heat the grill or grill pan and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Cover and let rest for 10 minutes. Carve into thin slices. 

Toss the mache, mint leaves, and scallions in a bowl and season with salt and pepper. Dress the salad with about 3 tablespoons of the vinaigrette and mix well. Place the lamb onto a serving board. To serve, spread the Lemony Chickpea Puree over the lamb and put the greens on top of the puree.

Lemony Chickpea Puree:

Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard. 

Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed. Serve on top of the Grilled Marinated Lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley. 

Cook's Note

If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

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