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

Grilled Butterflied Leg of Lamb and Vegetables with Lemon-Herb Dressing recipes
22 Ingredients
  • 3/4 cup olive oil
  • 12 garlic cloves, chopped
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons coarsely ground black pepper
  • 1 5- to 5 1/2-pound leg of lamb, boned, butterflied, trimmed
  • 1 cup fresh lemon juice
  • 5 shallots, minced
  • 3/4 cup olive oil
  • 3/4 cup chopped fresh parsley
  • 1/2 cup chopped fresh mint
  • 6 medium-size zucchini, trimmed, each quartered lengthwise
  • 6 medium-size yellow crookneck squash, trimmed, each cut lengthwise into 1/3-inch-thick slices
  • 3 large red bell peppers, stemmed, seeded, each cut lengthwise into 6 strips
  • 4 medium-size red onions, peeled, halved through root end, each half cut into 3 wedges with some of core attached
  • 2 cups red Zinfandel
  • vegetable oil spray
  • 7 ounces feta cheese, crumbled (about 1 3/4 cups)
  • mint sprigs
  • thyme
  • fresh rosemary
Nutrition
1105
55% daily value
9 servings
                                       
                                            gluten-​free
     

Fat

130% 84

Saturated

116% 23

Trans

- 0

Monounsaturated

- 48

Polyunsaturated

- 9

Carbs

11% 32

Carbs (net)

- 24

Fiber

31% 8

Sugars

- 16

Sugars, added

- 0

Protein

97% 48

Cholesterol

55% 166

Sodium

33% 800

Calcium

30% 300

Magnesium

35% 147

Potassium

35% 1629

Iron

44% 8

Zinc

85% 9

Phosphorus

89% 623

Vitamin A

22% 195

Vitamin C

177% 159

Thiamin (B1)

45% 1

Riboflavin (B2)

81% 1

Niacin (B3)

96% 15

Vitamin B6

94% 1

Folate equivalent (total)

43% 172

Folate (food)

- 172

Folic acid

- 0

Vitamin B12

239% 6

Vitamin D

1% 0

Vitamin E

60% 9

Vitamin K

98% 118
Comments
 
×