Grilled Lamb, Eggplant & Pepper Salad

Cooking Instructions

In a medium bowl, whisk together the garlic, wine, olive oil, mint and parsley. Put the lamb in a large non-reactive baking dish and sprinkle liberally with salt and pepper. Pour the marinade over the lamb, cover and let marinate in the refrigerator for up to 6 hours or overnight, turning occasionally.

Put the eggplant slices and bell pepper quarters on a baking sheet. Brush them with olive oil and sprinkle salt and pepper to taste.

Prepare a gas or charcoal grill. When it's medium hot (coals are covered with a light coating of ash and glow deep red), grill the eggplant and peppers until tender and nicely charred, about 8 minutes. Cover and keep warm in the oven.

Grill the lamb for 10 minutes per side for medium-rare, or until desired doneness. Let the lamb rest for 10 minutes. Cut into think slices on the diagonal. Cut the eggplant and peppers into 2-inch long pieces.

To Serve:

Arrange the greens on a large platter. Alternating the pieces, arrange the lamb, eggplant, and pepper pieces on the greens. Whisk together the vinegar and extra-virgin olive oil and drizzle over the salad. Serve at once.