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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. 

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