BBQ LAMB WITH ROASTED VEGETABLES

FROM EARLY SUMMER 2011, BY LUCY WAVERMAN We grow delicious lamb in Ontario. This recipe calls for a boneless butterflied lamb leg, which the butcher either sells or will prepare for you. It cooks quickly on the barbecue and because it has different thicknesses, you will have both rare and medium meat when it is cooked. The vegetables are a perfect accompaniment for this dish.

LAMB

1 boned and butterflied leg of lamb, about 4 lbs (1.81 kg)

3 cloves garlic thinly sliced

3 tbsp (45 mL) olive oil

2 tbsp (30 mL) chopped fresh rosemary

1 tsp (5 mL) hot or mild smoked Spanish paprika Kosher salt and freshly ground pepper

VEGETABLES

2 red onions, peeled

3 Japanese eggplants

6 small tomatoes such as Campari or 3 tomatoes cut in half

10 mini sweet peppers or 2 red peppers, halved 3 tbsp (45 mL) olive oil

1 tbsp (15 mL) balsamic vinegar

Mint leaves, optional garnish

1 Cut little slits all over lamb with a small sharp knife. Stuff garlic slices into slits.

2 Combine olive oil, rosemary and smoked Spanish paprika; brush over lamb. Season well with salt and pepper.

3 Preheat grill to medium-high.

4 Cut red onions in half and then each half into 3 wedges. Cut eggplant in half. Toss tomatoes, onions, eggplant and peppers with olive oil and season with salt and pepper. Lay vegeables on the grill or in a grill basket and grill for about 3 minutes a side, or until browned and cooked through. The onions may take as long as 8 minutes. Remove vegetables to a platter. Keep warm in a low oven. Just before serving drizzle with balsamic vinegar, and scatter over mint leaves.

5 Sear each side of lamb for about 2 minutes or until browned. Turn off 1 burner and reduce heat to medium on remaining burner(s). Grill lamb with lid closed for 25 to 35 minutes, or until an instant-read thermometer reads 130°F (54°C) in the thickest part, turning twice. Try to keep grill temperature about 425°F (220°C).

6 Remove lamb from barbecue and let rest for 10 minutes before slicing into thin slices. Serve surrounded by the vegetables and with a nonjellied mint sauce or a minty salsa on the side, if desired. Serves 6