Recipe Provided By "Rustic Joyful Food"
Courtesy of American Lamb Board
Prep Time15 minsCook Time15 minsTotal Time30 mins
For the grilled lamb
3 Boneless leg of American lamb
0.50 cup Plain Greek yogurt
0.25 cup Finely chopped dill
23 tsp Olive oil
1 tsp Lemon pepper
1 tbsp Paprika
1 tbsp Garlic powder
Kosher salt and pepper to taste
Eggplant, basil & feta dip
1 Eggplants
12 tbsp Tahini
Juice of a lemon
2 tsp Olive oil
Handful of fresh sweet basil
0.25 cup Crumbly feta
1 Fresh garlic
Spicy Romesco sauce
1 cup Roasted bell peppers
0.25 cup Toasted slivered almonds
2 Green onions
1 Garlic
2 tbsp Sun dried tomatoes packed in olive oil
Handful of cilantro
Juice of half a lemon
Salt and pepper to taste
12 tbsp Toasted breadcrumbs (if needed, to thicken)
1Cut the leg of lamb into roughly 3-inch cubes. If you feel like a skewered kebab and have bamboo skewers, get them out and soak them in water.
2Add the lamb to a large mixing bowl and add all the remaining marinade ingredients to the bowl and mix well. Allow to marinate for at least 15-20 minutes at room temperature or up to overnight in the refrigerator.
3Heat the grill to 400 degrees F. Place the eggplant (in prep for the dip) on the hot grill for 5 minutes before the meat.
4Add the meat and sear on all sides, 2-3 minutes per side, turning the eggplant along with the meat until it’s blistered and dripping juices (about 20 minutes). Use a thermometer to test for the proper temperature*. While the meat grills, prepare the dipping sauces.
5Once the meat is grilled allow to rest 5-10 minutes before slicing.
Note
6The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
Eggplant, basil & feta dip:
7Add all the dip ingredients to the work bowl of your food processor.
8Allow the eggplant to sit on a plate roughly 5 minutes until you can safely handle it.
9Remove the blistered skin, then mix the hot eggplant in the food processor with everything else.
10Transfer the warm sauce to a serving bowl and drizzle with olive oil.
The spicy Romesco sauce:
11In the same food processor (no worries if it’s still got eggplant dip in it), add all the sauce ingredients. Pulse until the sauce just comes together. Transfer the sauce to a serving dish and dip the grilled lamb into it.
To Serve:
12 Thinly slice the meat and serve hot with dips and herbs. This goes great into a warm pita or garlic flat bread!
Ingredients
For the grilled lamb
3 Boneless leg of American lamb
0.50 cup Plain Greek yogurt
0.25 cup Finely chopped dill
23 tsp Olive oil
1 tsp Lemon pepper
1 tbsp Paprika
1 tbsp Garlic powder
Kosher salt and pepper to taste
Eggplant, basil & feta dip
1 Eggplants
12 tbsp Tahini
Juice of a lemon
2 tsp Olive oil
Handful of fresh sweet basil
0.25 cup Crumbly feta
1 Fresh garlic
Spicy Romesco sauce
1 cup Roasted bell peppers
0.25 cup Toasted slivered almonds
2 Green onions
1 Garlic
2 tbsp Sun dried tomatoes packed in olive oil
Handful of cilantro
Juice of half a lemon
Salt and pepper to taste
12 tbsp Toasted breadcrumbs (if needed, to thicken)
Directions
1Cut the leg of lamb into roughly 3-inch cubes. If you feel like a skewered kebab and have bamboo skewers, get them out and soak them in water.
2Add the lamb to a large mixing bowl and add all the remaining marinade ingredients to the bowl and mix well. Allow to marinate for at least 15-20 minutes at room temperature or up to overnight in the refrigerator.
3Heat the grill to 400 degrees F. Place the eggplant (in prep for the dip) on the hot grill for 5 minutes before the meat.
4Add the meat and sear on all sides, 2-3 minutes per side, turning the eggplant along with the meat until it’s blistered and dripping juices (about 20 minutes). Use a thermometer to test for the proper temperature*. While the meat grills, prepare the dipping sauces.
5Once the meat is grilled allow to rest 5-10 minutes before slicing.
Note
6The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
Eggplant, basil & feta dip:
7Add all the dip ingredients to the work bowl of your food processor.
8Allow the eggplant to sit on a plate roughly 5 minutes until you can safely handle it.
9Remove the blistered skin, then mix the hot eggplant in the food processor with everything else.
10Transfer the warm sauce to a serving bowl and drizzle with olive oil.
The spicy Romesco sauce:
11In the same food processor (no worries if it’s still got eggplant dip in it), add all the sauce ingredients. Pulse until the sauce just comes together. Transfer the sauce to a serving dish and dip the grilled lamb into it.
To Serve:
12 Thinly slice the meat and serve hot with dips and herbs. This goes great into a warm pita or garlic flat bread!
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