Grilled Leg of Lamb with Curly Endive and Cos

Ingredients for Grilled Leg of Lamb with Curly Endive and Cos

• 350ml dry red wine

• 90ml balsamic vinegar

• 90ml 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 2.9kg leg of lamb, butterflied (about 2.3kg butterflied)

• Nonstick vegetable oil spray

• 2 heads of curly endive, quartered lengthwise through core with some core left intact

• 3 hearts of cos, halved lengthwise through core with some core left intact

How to make Grilled Leg of Lamb with Curly Endive and Cos

Whisk first 9 ingredients in medium bowl. Place lamb in 15x10x2-inch glass baking dish. Pour 350ml marinade over, turning to coat. Cover. Chill 4 to 6 hours, turning occasionally. Reserve remaining marinade for endive and cos; cover and chill.

Spray grill with vegetable oil spray. Prepare barbecue (medium heat). Remove lamb from marinade, reserving marinade in dish. Grill until thermometer inserted into thickest part registers 52°C for medium-rare, basting often with reserved marinade and turning occasionally, about 30 minutes. Let stand 10 minutes.

Brush endive and cos with marinade from bowl; sprinkle with salt and pepper. Grill until wilted, 8 minutes. Slice lamb; serve with endive and cos.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.