Grilled Leg of Lamb with Curly Endive and Romaine

Ingredients

• 6 tablespoons balsamic vinegar 
• 2 heads salad leaves curly endive with some core left intact quartered
• 1.5 cups wine dry red
• 6 tablespoons mint leaves fresh chopped
• 1.5 tablespoons rosemary leaves fresh chopped
• 6 large garlic clove pressed
• 1 teaspoon pepper black
• 3  baby greens with some core left intact halved lengthwise
• 6.5 pound leg of lamb ( 5 pounds butterflied)
• 6 tablespoons olive oil 
• 1 tablespoon oregano fresh chopped
• 1.5 teaspoons salt 

Equipment

• bowl
• whisk
• grill
• kitchen thermometer
• glass baking pan

Directions

1. Whisk first 9 ingredients in medium bowl.
2. Place lamb in 15x10x2-inch glass baking dish.
3. Pour 1 1/2 cups marinade over, turning to coat. Cover. Chill 4 to 6 hours, turning occasionally. Reserve remaining marinade for endive and romaine; cover and chill.
4. Spray grill with vegetable oil spray. Prepare barbecue (medium heat).
5. 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.
6. Let stand 10 minutes.
7. 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.