Prep time: 35 minutes | Cook time: 37 minutes | Serves: 6-8

Ingredients :

Marinade
¼ cup olive oil
1 tablespoon chopped rosemary leaves
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon black pepper
1 leg of lamb, boneless, 4 pounds, butterflied, trimmed of fat, and cut into 3 or 4 equal sections
Salad
12 ounces small zucchini, trimmed and halved lengthwise
1 small red onion, cut into ½-inch-thick slices
Extra-virgin olive oil
8 ounces cherry tomatoes cut into halves
2 tablespoons pitted, chopped Kalamata olives
2 tablespoons drained, chopped oil-packed sun-dried tomatoes
2 tablespoons chopped mint leaves
Lemon-Parsley Dressing

Directions :

1. Mix all the marinade ingredients in a bowl. Set the lamb leg in a resealable plastic bag and pour in the prepared marinade. Flip the bag to distribute the prepared marinade evenly, then place the bag in a suitable bowl, and refrigerate them for 2 to 12 hours, turning the bag occasionally.
2. Prepare the Traeger grill for direct cooking over medium heat (350 degrees F/ 175 degrees C to 450 degrees F/ 230 degrees C).
3. Brush the zucchini and onion evenly with oil, then grill them with the hood closed for 5 to 7 minutes until barely tender, turning them once halfway through.
4. Let them cool slightly after grilling, then cut the zucchini on the diagonal into ½-inch-thick slices and chop the onion.
5. Mix the zucchini, onion, cherry tomatoes, olives, sun-dried tomatoes, and mint in a serving bowl.
6. 3 tablespoons of the prepared dressing should be spooned over the salad. Evenly coat by tossing. Keep the leftover dressing for later.
7. Grill the lamb pieces with the hood closed until cooked to your desired doneness, turning once halfway through. Pieces more than 2 inches thick will take 20 to 30 minutes to reach medium rare (145 degrees F/ 60 degrees C); pieces 1 to 2 inches thick will take 15 to 20 minutes. Remove the lamb from the grill and let rest for 5 minutes.
8. Let the lamb pieces rest for 5 minutes after grilling.
9. Slice the lamb thinly against the grain. Spoon the reserved dressing over the meat. Serve warm with the salad.
Per Serving: Calories 396; Total fat 11.4g; Sodium 448mg; Total Carbs 30.7g; Fiber 3.7g; Sugars 0.8g; Protein 40.2g