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A delicate portion of lamb grills up beautifully and the tanginess of a sundried tomato vinaigrette keeps it summery and lively.Photo by Michael Mahovlich. Adapted from Anna & Michael Olson Cook at Home (Whitecap Books), 2005
Directions for: Grilled Lamb Loin with Sundried Tomato Vinaigrette

Ingredients

Vinaigrette

cup diced sundried tomatoes

cup chopped Italian flat leaf parsley

2 Tbsp extra virgin olive oil

2 Tbsp balsamic vinegar

2 Tbsp water

coarse salt and ground black pepper

Lamb

6 boneless lamb loins, 6-7 ounces each

3 clove garlic, crushed

2 tsp chopped fresh thyme

1 tsp cracked black pepper

2 Tbsp extra virgin olive oil

1 tsp coarse salt

Assembly

Directions

Vinaigrette Lamb Assembly

1. For the vinaigrette, pure all the ingredients in a food processor and season to taste. Chill until ready to serve.

2. For the lamb, marinate the loin portions in the garlic, thyme, pepper and oil at room temperature for just 20 minutes. Preheat the grill on high.

3. Add the salt and place the lamb portions on the grill. After 4 minutes, turn the lamb over and reduce the heat to medium. Close the grill lid and cook 5 minutes for medium doneness.

4. To serve, slice the lamb loin into 5 pieces diagonally across the grain of the meat. Fan out the meat, overlapping the slices on the plate or platter, and top with the vinaigrette.

See more: BBQ, Grill, Lamb, Main, Lunch, Dinner