Lemon-Herb Rubbed Butterflied Leg of Lamb with Bread Salad - Cascade Creek
This lamb recipe combines the flavors of fresh herbs and and ripe tomatoes and basil with the crunchiness of crusty bread.
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Cooking tools:
- Grill
- Instant-read thermometer
- Microplane
- Carving knife
- Chef's knife
- Cutting board
- Tongs
- Pastry brush
- Measuring spoon
- Mixing bowl
- Serving platter
- Plate
Ingredients
- 3 tbsp fresh lemon zest
- 2 tbsp finely chopped fresh oregano
- 2 tbsp minced garlic
- 1/2 cup extra-virgin olive oil
- 3-4 lbs butterflied leg of American Lamb
- 2 heads romaine lettuce
- 16 slices crusty bread (about 1/2-inch thick)
- 3/4 cup prepared light vinaigrette
- 8 small heirloom or vine-ripe tomatoes, cut into 1/2-inch thick slices
- 24 fresh basil leaves
- dash Salt and pepper
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