8 servings kosher salt and pepper black freshly ground
3.5 pound leg of lamb boneless
3 lemon zest juiced
1 bunch lambs lettuce
1 bunch mint leaves
0.5 cup olive oil extra-virgin as needed plus more
0.5 cup olive oil extra-virgin plus more for grilling
1 tablespoon oregano dried
1 tablespoon oregano fresh
1 tablespoon parsley finely chopped for garnish
0.3 cup red wine vinegar
2 scallions sliced thin
Equipment
food processor
bowl
sauce pan
whisk
blender
grill
grill pan
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.
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.
