Serves: 6-8

  • 1/2 cup extra virgin olive oil, plus more for grilling
  • 1/4 cup red wine vinegar
  • 4 garlic cloves, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 tablespoon fresh thyme leaves
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 1 (3 1/2 pound) boneless leg of lamb, butterflied but not tied
  • 2 cups of mache or mixed baby greens
  • 1 bunch mint, leaves only
  • 2 scallions, sliced thin
  • Lemony Chickpea Puree, recipe follows
  • 1 cup dried chickpeas, soaked overnight
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 1/2 cup extra virgin olive oil, plus more as needed
  • Juice and zest of 3 lemons
  • 2 cloves garlic, finely minced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon finely chopped parsley, for garnish


Recipe courtesy Tyler Florence 9.30.09-leg_of_lamb To make the vinaigrette, whisk together the oil, vinegar, garlic, oregano, thyme, and lemon juice in a bowl; season with salt and pepper.  Pat the lamb dry and put it on a shallow platter.  Season all over with salt and pepper.  Pour half of the vinaigrette over the lamb, turning the meat to get it well coated.  Marinate in the refrigerator for 2 hours. Heat the grill (or large cast iron skillet) 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.)  Transfer to a cutting board, cover with foil and let rest for 10 minutes. Toss the mache (or mixed baby greens), mint leaves, and scallions in a bowl and dress the salad with about 3 tablespoons of the reserved vinaigrette.  Season with salt and pepper. Slice the lamb into thick slices and serve with greens. LEMONY CHICKPEA 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 as a base to grilled marinated lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.

Edited: October 2nd, 2009