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Lamb Salad With Yogurt Dressing And Tabouli Lamb

2 pounds boneless leg of lamb, trimmed and butterflied
1 clove garlic, cut into slivers
3 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons Dijon mustard
Salt and freshly ground black pepper, to taste


Flatten the lamb on a cutting board and slash the thick pieces several times, making a cross-hatch pattern. This will prevent the lamb from curling as it cooks.

Insert the slivers of garlic into the lamb in a dozen places.

Stir together the oil, vinegar, mustard, salt, and pepper. Spoon enough of the mustard mixture into a flameproof baking dish to coat the bottom. Set the lamb in the dish and spoon the remaining marinade over it. Cover with plastic wrap and refrigerate for at least 2 hours, or as long as overnight.

On the grill: When the coals turn gray, cook the lamb, turning it often, for 20 to 25 minutes.

Under the broiler: Broil the lamb 6 inches from the element for 10 minutes on a side, turning once. Then turn the oven down to 400 degrees and continue cooking for 15 to 20 minutes.

The lamb is done when a meat thermometer inserted into the thickest part of the lamb registers 125 degrees for rare meat. Cook 5 minutes longer for medium-done meat.

Remove the lamb from the heat and let it cool to room temperature.

Dressing

1/3 cup plain low-fat yogurt
3 tablespoons red wine vinegar
2 tablespoons grated raw onion
Pinch of cayenne pepper
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh mint
1/2 cup olive oil


In a small bowl, stir together the yogurt, vinegar, onion, cayenne pepper, salt, black pepper, and mint. Add the oil 1 teaspoon at a time, stirring constantly, until the mixture is smooth. Transfer the dressing to a plastic container, cover tightly, and refrigerate.

Tabouli

Juice of 1 lemon
Salt and freshly ground black pepper, to taste
1/4 cup olive oil
1 cup medium bulgur, soaked in cold water for 2 hours and drained
4 pickling cucumbers, peeled and chopped
2 medium tomatoes, peeled, seeded, and chopped
1 bunch scallions (white part only), chopped
1/2 cup fresh mint
Handful fresh mint sprigs


In a bowl, whisk together the lemon juice, salt, and pepper. Gradually whisk in the oil.

In another bowl, combine the bulgur, cucumbers, tomatoes, scallions, mint, salt, and pepper. Stir gently. Add the lemon juice dressing and stir gently again.

Slice the lamb. On each of 4 dinner plates, arrange slices of lamb and garnish them with tabouli. Drizzle the yogurt dressing over the lamb and tabouli, garnish with mint, and serve at once.

Serves 4

By Sheryl Julian and Julie Riven

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