Wolfgang Puck's Roasted Leg of Lamb East/West with Oregano and Mint

Ingredients

Cooking Directions

Prepare the marinade: In a bowl, mix together all the marinade ingredients. Pour it over the lamb and let it marinate for at least 3 hours.

While the lamb is marinating, prepare the vinaigrette. Place all the ingredients except the oil in a blender and puree. Then slowly add the peanut oil until it forms a thick vinaigrette. Correct the seasonings. Remove from the blender and refrigerate until ready to use.

Preheat a grill or oven to 450 degrees F. Remove the lamb from the marinade and pat dry with paper towels. Season to taste with salt and pepper and drizzle with a little olive oil.

Roast or grill the lamb until medium rare, about 140 degrees F. Remove meat from the grill or oven and let it rest for about 20 minutes in a warm place.

Presentation: Equally divide the Grilled Vegetable Salad onto the center of 4 plates. Thinly slice the lamb and place around the salad. Drizzle with Oregano Mint Vinaigrette.

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Wolfgang Puck.