Grilled Lamb with Roasted Olives and Onions 08-06-15

Grilled Lamb with Roasted Olives and Onions

Ingredients:

1 cup kalamata olives

2 large white onions or yellow onions,

cut into 3/4-inch slices

2 teaspoons pepper

2 teaspoons kosher salt

1 Tablespoon olive oil

1 teaspoon thyme

1 teaspoon minced garlic

1/2 teaspoon coriander

1/2 teaspoon cardamom

1/2 teaspoon cumin

1/2 teaspoon paprika

1/8 teaspoon nutmeg

1/8 teaspoon ginger

1/8 teaspoon allspice

1 (2-pound) boneless leg of lamb, butterflied

8 (1/8-inch) slices lemon

Directions:

Remove the pits from the olives by lightly cracking open with the side of a knife. Arrange the olives and onion slices in a single layer on separate baking sheets. Sprinkle the olives with 1/2 teaspoon of the pepper. Sprinkle the onions with 1/2 teaspoon of the pepper and 1/2 teaspoon of the salt. Drizzle the olives and onions with the olive oil.

Roast the olives at 400 degrees for 10 minutes or until tossed. Bake the onions at 400 degrees for 15 to 30 minutes or until light brown and tender. Cover to keep warm.

Combine the remaining 1 teaspoon pepper, remaining 1-1/2 teaspoons salt, thyme, garlic, coriander, cardamom, cumin, paprika, nutmeg, ginger and allspice in a bowl and mix well. Run the surface of the lamb with the spice mixture.

Grill the lamb over high heat for 40 to 50 minutes or until a meat thermometer registers 145 degrees for medium-rare. Let rest for 10 minutes before slicing. Grill the lemon slices for 30 seconds per side or until light brown.

To serve, toss the warm olives and warm onions in a bowl. Arrange the sliced lamb on dinner plates. Top each serving with some of the olive mixture and 2 lemon slices.

Serves: 4