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grilled lamb paillard with arugula + tomatoes

This rustic, family-style recipe was created for the American Lamb Board’s “Summer of O-LAMB-pics” grilling recipe contest and is perfect for easy entertaining, and a great way to start off the summer olympics. Paillard, which is a term that refers to the quick cooking of thinly-pounded meat, is most often made with chicken or veal, or sometimes beef is used. Here, I used boneless leg of lamb to mimic this traditional recipe in a new way. Grilled tomatoes and fresh garden arugula scattered over the top are all you need to finish off this meal that really highlights the great flavor of the grilled lamb.

6-8 wooden (or metal) skewers
1 boneless leg of lamb
4 cloves garlic, finely minced
2 tablespoons finely minced fresh oregano
1/4 cup red wine vinegar
Salt, to taste
Freshly ground black pepper
1/4 cup plus 2 tablespoons extra virgin olive oil, divided, plus extra for serving
1-2 pounds cherry tomatoes
2-3 cups baby arugula

1. If using wooden skewers, soak in water.
2. Trim off any excess fat from lamb and discard. Cut lamb vertically into slices about 1/2-inch thick. Place one slice between 2 sheets of parchment paper. Using a mallet, or rolling pin, gently pound lamb until about 1/4-inch thick. Transfer lamb to large glass or ceramic baking dish and repeat with remaining lamb slices.
3. In a medium bowl, combine garlic, oregano and red wine vinegar and season with salt and pepper. Slowly whisk in 1/4 cup olive oil and pour over lamb slices, coating each slice completely with marinade. Set aside and allow lamb to marinate for 1 hour at room temperature.
4. Preheat grill or grill pan to medium heat.
5. Place tomatoes in a medium bowl and drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper and toss to coat tomatoes well. Divide tomatoes equally among skewers and set aside.
6. Place lamb slices on grill and cook until a crust forms on bottom of each, about 5 minutes. Turn lamb slices over and continue cooking for another 2-3 minutes. Transfer to a plate and tent with aluminum foil.
7. Place tomato skewers on grill and cook for about 2-3 minutes, turning as needed, until just softened and light grill marks form.
8. Place lamb slices down center of a serving plater and scatter tomatoes around outside of platter. Place arugula over lamb slices and drizzle with a little olive oil and season with salt and pepper. Serve warm.

Serves 4-6.

lamb-paillard

Note: The lamb for my recipe was generously provided to me to develop this recipe. To vote for my recipe, please click here.

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