Serves: 6
Total Calories: 787

FOR THE MARINADE:
1/4 cup extra-virgin olive oil
4 tablespoons finely chopped fresh rosemary
1 tablespoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
3 to 4 pounds butterflied boneless leg of lamb, trimmed of most fat and cut into 3 or 4 sections
FOR THE SALAD:
3/4 pound small zucchini, trimmed and halved lengthwise
1 small red onion, cut into 1/2-inch slices
extra-virgin olive oil
1/2 pound ripe cherry tomatoes, halved vertically
2 tablespoons pitted, coarsely chopped, Kalamata olives
2 tablespoons finely chopped sun-dried tomatoes (oil-packed), drained
2 tablespoons finely chopped fresh mint leaves
FOR THE DRESSING:
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh Italian parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Place the lamb in a large, resealable plastic bag and pour in the marinade, place the bag in a bowl, and refrigerate for 2 to 12 hours, turning occasionally.

TO MAKE THE SALAD: Lightly brush or spray the zucchini and onion with the olive oil and grill over Direct Medium heat until barely tender, 5 to 7 minutes, turning once halfway through grilling time. When cool enough to handle, cut the zucchini on the bias into 1/2 inch slices and chop the onion. In a medium bowl combine the zucchini and onion with the cherry tomato, olives, sun-dried tomatoes, and mint.

TO MAKE THE DRESSING: In a medium bowl whisk together the dressing ingredients with 2 tablespoons cold water. Taste and adjust the seasoning, if necessary. Spoon 3 tablespoons of the dressing over the salad. Toss to coat evenly.

Grill the lamb pieces over Direct Medium heat until the desired doneness, turning once halfway through grilling time. Pieces more than 2 inches thick will take 20 to 30 minutes to reach medium rare at 145°F 1 to 2 inch pieces will take 15 to 20 minutes. Allow the lamb to rest for about 5 minutes before carving. Cut the lamb across the grain into thin diagonal slices. Spoon the reserved dressing onto meat. Serve hot with the salad.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 787
Calories from Fat: 493

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Lamb
Brandied Lamb Pockets
Butterflied Leg of Lamb
Greek Hoagies With Creamy Feta Dressing
Indonesian Lamb Satay With Spicy Peanut Sauce
Lamb Kabobs With Sage Oil Mop
Madras-Style Meatball Kabobs
Mediterranean Lamb Burgers
Moroccan Lamb In Pita
Pesto-Stuffed Loin Chops
Rack Of Lamb With Orange-Cranberry Chutney
Southwest Kabobs
Spice-Glazed Rib Chops With Pear Chutney
Teriyaki Lamb Steaks
Tuscan-Style Rib Chops With Panzanella