GRILLED LEG OF LAMB WITH CURLY ENDIVE AND ROMAINE
This summer barbegue recipe includes a new version of wilted lettuce. Serve with Coeur d'Alene Cellars Opulence or Cabernet Sauvignon.
1 1/2 cups dry red wine
6 tablespoons balsamic vinegar
6 tablespoons olive oil
6 tablespoons chopped fresh mint
6 large garlic cloves, pressed
1 1/2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 6 1/2-pound leg of lamb, butterflied (about 5 pounds butterflied)
2 heads of curly endive, quartered lengthwise through core with some core left intact
3 hearts of romaine, halved lengthwise through core with some core left intact
Whisk first 9 ingredients in a medium bowl. Place lamb in a large zip-lock and add 1 1/2 cups mainade. Chill 4 to 6 hours, turning occasionally. Reserve remaining marinade for endive and romaine.
Spray grill with vegetable oil spray. Grill lamb, reserving marinade, until medium-rare, basting often with reserved marinade, about 30 minutes. Let stand 10 minutes.
Brush endive and romaine with reserved marinade, sprinkle with salt and pepper. Grill until wilted, 8 minutes. Serve with sliced lamb. Serves 6.