Grilled Lamb Antipasto with Fresh Basil-Rosemary Vinaigrette

• From: American Lamb Board

Ingredients

• 2 lamb leg steaks, 1-inch thick

• 1 red bell pepper, halved

• 1 green bell pepper, halved

• 1 red onion, halved

• 2 6 oz jars, marinated artichoke hearts

• 1 3.5 oz can pitted olives, drained

• 3 Tbs peperoncini, thinly sliced

• 1 large artichoke for garnish (optional)

• Fresh Basil-Rosemary Vinaigrette2/3 cup olive oil

• 1/3 cup red wine vinegar

• 1/4 cup onion, finely chopped

• 1/4 cup basil, finely chopped

• 4 cloves garlic, chopped

• 2 Tbs rosemary, chopped

• 1 Tbs capers

• 1 tsp salt

• 1/2 tsp seasoned pepper

Present this Italian appetizer at your next party—and get ready for an applause!

Directions

• Grill lamb over medium-hot coals.
• Cook lamb, bell peppers, and onion four inches from coals for 5 to 6 minutes per side, or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium, or 170ºF for well.
• Turn vegetables frequently until cooked.
• Slice lamb and vegetables 1/4-inch thick, set aside.
• In medium bowl, combine ingredients for vinaigrette: oil, vinegar, onion, basil, rosemary, garlic, capers, salt, and seasoned pepper.
• Cover and set aside.
• In large bowl, combine lamb, grilled vegetables, artichoke hearts, olives, and peperoncini.
• Pour vinaigrette over meat-vegetable mixture; toss gently.
• Cover and refrigerate 4 to 6 hours; serve.