Spicy Grilled Lamb with Roasted Tomato, Pepper and Avocado Salsa
www.cookingcpass.joanneweir.com
Spicy grilled lamb with roasted tomato, pepper, and avocado salsa—savor vibrant flavors in Provence France, where natural beauty meets delicious cuisine.
Ingredients
- 2 tablespoons extra virgin olive oil
- 5 to 6 pound leg of lamb, boned, excess fat removed, butterflied
- 3 cups colored cherry tomatoes
- 2 ripe avocados, 1/2-inch dice
- 1/2 hothouse cucumber, peeled and 1/2-inch dice
- 2 pickled jalapenos
- Flat-leaf Italian parsley as a garnish
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