Grilled Butterflied Leg of Lamb and Vegetables with Lemon-Herb Dressing

Ingredients

• 1.8 cups feta cheese crumbled
• 0.5 cup mint leaves fresh chopped
• 0.8 cup parsley fresh chopped
• 10 servings rosemary fresh
• 2 tablespoons thyme leaves fresh chopped
• 12  garlic cloves chopped
• 1.5 teaspoons coarsely ground pepper black
• 5 pound leg of lamb trimmed
• 1 cup juice of lemon fresh
• 0.8 cup olive oil 
• 3 large bell peppers red stemmed seeded cut lengthwise into 6 strips
• 4 medium size onions red with some of core attached peeled halved cut into 3 wedges
• 2 cups red wine red
• 1.5 teaspoons salt 
• 5  shallots minced
• 6 medium size crookneck squash yellow trimmed cut lengthwise into 1/3-inch-thick slices
• 6 medium size zucchini trimmed quartered

Equipment

• bowl
• baking sheet
• knife
• whisk
• plastic wrap
• grill
• kitchen thermometer
• glass baking pan

Directions

1. Mix first 6 ingredients in medium bowl.
2. Place lamb in 15x10x2-inch glass baking dish.
3. Pour marinade over. Turn lamb, spreading marinade to coat evenly on all sides. Cover dish with plastic wrap and refrigerate for 1 day, turning lamb occasionally.
4. Whisk lemon juice, shallots, oil, parsley, and mint in medium bowl to blend. Season dressing with salt and pepper.
5. Place zucchini, yellow squash, and red bell peppers in separate dishes.
6. Sprinkle each lightly with salt and pepper. Spoon 1/3 cup dressing over each and turn to coat; reserve remaining dressing. Arrange red onions in large glass dish; sprinkle with salt and pepper.
7. Pour wine over onions.
8. Let vegetables and onions marinate at least 2 hours and up to 4 hours, basting or turning occasionally.
9. Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables in batches until just tender, turning occasionally, about 15 minutes for onions, 10 minutes for red bell peppers, and 8 minutes for zucchini and yellow squash.
10. Transfer vegetables to baking sheets. Reserve red Zinfandel from onions to baste lamb.
11. Place butterflied lamb on grill rack with some rosemary and thyme marinade still clinging to lamb. Grill until meat thermometer inserted into center registers 130°F for medium-rare, turning occasionally and basting with reserved red Zinfandel from onions, about 35 minutes.
12. Transfer lamb to work surface; let rest 15 minutes.
13. Starting at 1 corner and positioning knife at slight angle, slice lamb thinly across grain. Arrange lamb slices on large platter. Arrange grilled vegetables around lamb.
14. Drizzle vegetables with reserved lemon-herb dressing.
15. Sprinkle with feta cheese.
16. Garnish with fresh rosemary, thyme, and mint sprigs.