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.