Leg of lamb Fattoush (Barbecue abd Grilling)

 

                Fattoush is a Middle Eastern salad made with fresh garden vegetables, torn mint leaves and toasted pieces of pita bread.

                Don't add the pitas until you're ready to serve the salad, or they will get soggy.

Serves 4 to 6

• 2lb (1 kg) boneless leg of lamb, trimmed and butterflied

Marinade

• 75 ml olive oil
• 75 ml lemon juice
• 5 ml salt
• 5 ml ground cumin

Fattoush

• 6 green onions, sliced
• 3 large tomatoes, diced
• 3 cloves garlic, minced
• 1 cucumber, peeled, seeded and diced
• 1 green bell pepper, diced
• 1 red onion, chopped
• 125 ml chopped fresh mint
• 60 ml chopped fresh Italian parsley
• 4 toasted pitas, torned into pieces

1. Prepare the marinade, in a bowl, combine all marinade ingredients ; place lamb in a glass dish and lightly drizzle with about one-third of the marinade and set aside.
2. Reserve the remaining marinade as a finishing sauce.
3. Prepare a hot fire in your grill.
4. Prepare the fattoush, in a large bowl, combine all fattoush ingredients, except the pita, and set aside.
5. Grill lamb for about 10 minutes per side, turning once, until a meat thermometer inserted in the thickest part of the lamb registers 130F (54C) for medium-rare, or until desired doneness.
6. Transfer to a cutting board, tent with foil and let rest for 10 minutes before slicing against the grain.
7. Mix pita pieces into the fattoush and divide among plates ; top with lamb slices and drizzle with the reserved marinade.

BON APPÉTIT