- 3/4 cup olive oil
- 12 garlic cloves, chopped
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons coarsely ground black pepper
- 1 5- to 5 1/2-pound leg of lamb, boned, butterflied, trimmed
- 1 cup fresh lemon juice
- 5 shallots, minced
- 3/4 cup olive oil
- 3/4 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 6 medium-size zucchini, trimmed, each quartered lengthwise
- 6 medium-size yellow crookneck squash, trimmed, each cut lengthwise into 1/3-inch-thick slices
- 3 large red bell peppers, stemmed, seeded, each cut lengthwise into 6 strips
- 4 medium-size red onions, peeled, halved through root end, each half cut into 3 wedges with some of core attached
- 2 cups red Zinfandel
- Nonstick vegetable oil spray
- 7 ounces feta cheese, crumbled (about 1 3/4 cups)
- Fresh rosemary, thyme, and mint sprigs
- Mix first 6 ingredients in medium bowl. Place lamb in 15x10x2-inch glass baking dish. Pour marinade over. Turn lamb, spreading marinade to coat evenly on all sides. Cover dish with plastic wrap and refrigerate for 1 day, turning lamb occasionally.
- Whisk lemon juice, shallots, oil, parsley, and mint in medium bowl to blend. Season dressing with salt and pepper.
- Place zucchini, yellow squash, and red bell peppers in separate dishes. Sprinkle each lightly with salt and pepper. Spoon 1/3 cup dressing over each and turn to coat; reserve remaining dressing. Arrange red onions in large glass dish; sprinkle with salt and pepper. Pour wine over onions. Let vegetables and onions marinate at least 2 hours and up to 4 hours, basting or turning occasionally.
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables in batches until just tender, turning occasionally, about 15 minutes for onions, 10 minutes for red bell peppers, and 8 minutes for zucchini and yellow squash. Transfer vegetables to baking sheets. Reserve red Zinfandel from onions to baste lamb.
- Place butterflied lamb on grill rack with some rosemary and thyme marinade still clinging to lamb. Grill until meat thermometer inserted into center registers 130°F for medium-rare, turning occasionally and basting with reserved red Zinfandel from onions, about 35 minutes. Transfer lamb to work surface; let rest 15 minutes.
- Starting at 1 corner and positioning knife at slight angle, slice lamb thinly across grain. Arrange lamb slices on large platter. Arrange grilled vegetables around lamb. Drizzle vegetables with reserved lemon-herb dressing. Sprinkle with feta cheese. Garnish with fresh rosemary, thyme, and mint sprigs.