Grilled Marinated Lamb with Mache and Mint

• 1/2 cup extra-virgin olive oil, plus more for grilling
• 1/4 cup red wine vinegar
• 4 garlic cloves, chopped
• 1 tablespoon dried oregano
• 1 tablespoon fresh oregano
• 1 tablespoon fresh thyme leaves
• 1 lemon, juiced
• Kosher salt and freshly ground black pepper
• 1 (3 1/2 pound) boneless leg of lamb, butterflied
• 1 bunch mache
• 1 bunch mint, leaves only
• 2 scallions, sliced thin
• Lemony Chickpea Puree, recipe follows

1. To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice; season with salt and pepper.
2. Pat the lamb dry and place it into a shallow platter.
3. Season it well with salt and pepper.
4. Pour 1/2 the vinaigrette over the lamb and let it marinate for at least 15 minutes or up to 2 hours.
5. Heat the grill or grill pan and oil it lightly.
6. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare.
7. (Adjust the time accordingly for other degrees of doneness.)
8. Cover and let rest for 10 minutes.
9. Carve into thin slices.
10. Toss the mache, mint leaves, and scallions in a bowl and season with salt and pepper.
11. Dress the salad with about 3 tablespoons of the vinaigrette and mix well.
12. Place the lamb onto a serving board.
13. To serve, spread the Lemony Chickpea Puree over the lamb and put the greens on top of the puree.
14. 1 cup dried chickpeas, soaked overnight
15. 1 bay leaf
16. Kosher salt and freshly ground black pepper
17. 1/2 cup extra-virgin olive oil, plus more as needed
18. 3 lemons, zested and juiced
19. 2 cloves garlic, finely minced
20. 1 tablespoon finely chopped parsley, for garnish
21. Drain and rinse chickpeas and put them into a saucepan.
22. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil.
23. Reduce heat and simmer beans until tender, about 1 1/2 hours.
24. Drain, reserving about 1 cup of the cooking liquid.
25. Remove the bay leaf and discard.
26. Put cooked chickpeas into a food processor or blender.
27. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste.
28. Process until smooth; add some of the reserved cooking liquid to thin, if needed.
29. Serve on top of the Grilled Marinated Lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.
30. Yield: 4 cups

extravirgin olive oil, red wine vinegar, garlic, oregano, fresh oregano, thyme, lemon, kosher salt, lamb, mache, mint, scallions

Taken from www.foodnetwork.com/recipes/tyler-florence/grilled-marinated-lamb-with-mache-and-mint-recipe.html (may not work)