Recipe: Grilled Lamb with Roasted Olives and Onions

GRILLED LAMB WITH ROASTED OLIVES AND ONIONS

1 cup Kalamata olives
2 large white onions or yellow onions, cut into 3/4-inch slices
2 tsp pepper
2 tsp kosher salt
1 tbsp olive oil
1 tsp thyme
1 tsp minced garlic
1/2 tsp coriander
1/2 cardamom
1/2 tsp cumin
1/2 tsp paprika
1/8 tsp nutmeg
1/8 tsp ginger
1/8 tsp allspice
1 (2-lb) boneless leg of lamb, butterflied
8 (1/8-inch) slices lemon

Preheat oven to 400 degrees F.

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 F for 10 minutes or until toasted.

Bake the onions at 400 degrees for 15-30 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. Rub the surface of the lamb with the spice mixture.

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

TO SERVE:
Toss the warm olives and warm onions in a bowl. Arrange sliced lamb on dinner plates. Top each serving with some of the olive mixture and two lemon slices.

Servings: 4
Source: Colorado Colore: A Palate of Tastes by Junior League of Denver