2 cups Newman's Own® Olive Oil & Vinegar Dressing
1/3 cup pomegranate molasses
2 Tbsp chopped mint, divided
1 (4-1/2 pound) butterflied leg of lamb
non-stick olive oil spray
3 large red onions, peeled & cut into 1/4” slices
1 lemon, cut in half
2 large tomatoes, seeded and chopped
3 Tbsp golden raisins
1 clove garlic, minced
2 Tbsp extra-virgin olive oil
1/2 tsp celery salt
1/4 tsp freshly ground black pepper
whole mint sprigs for garnish, optional
Whisk 1-3/4 cups salad dressing with the pomegranate molasses and 1 tablespoon mint. Place lamb in a glass baking dish (9 x 12') and cover with mixture. Let sit at room temperature for an hour, turning occasionally.
Heat grill to medium and spray with non-stick spray. Brush onions and lemon halves with dressing. Grill onions for 3 minutes per side; lemon halves for 2 minutes. When cool enough to handle, chop onions and place in a large glass bowl. Squeeze juice from grilled lemons. Add remaining mint, tomatoes, raisins, garlic, mint, oil, salt and pepper, and set aside.
Remove lamb from marinade (reserve marinade and bring to a quick boil for basting purposes) and grill for 12-15 minutes per side, basting occasionally during grilling with reserved marinade. Remove from grill and let rest for 10 minutes before cutting.
Slice meat against the grain and fan out on a heated platter. Spoon grilled onion-lemon-tomato chutney down the middle of the sliced lamb and garnish with fresh mint and grilled lemon halves, if desired.
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