Spicy Grilled Lamb with Roasted Tomato, Pepper and Avocado Salsa
2 tablespoons extra virgin olive oil
5 to 6 pound leg of lamb, boned, excess fat removed, butterflied
3 cups colored cherry tomatoes
2 ripe avocados, 1/2-inch dice
1/2 hothouse cucumber, peeled and 1/2-inch dice
2 pickled jalapenos
Flat-leaf Italian parsley as a garnish
Rub the olive oil all over the lamb. Heat a charcoal grill or broiler.
Preheat an oven to 350º F. Place the cherry tomatoes on a baking sheet and roll in 2 teaspoons olive oil. Season with salt and pepper. Bake until the tomatoes are soft, 30 minutes. Place the tomatoes in a bowl with the avocado, cucumbers and jalapenos. Season with salt and pepper. Set aside.
Place the lamb 4-inches from the heat source on the grill or under the broiler. Cook until one side is golden, 15 minutes. Season well with salt and pepper. Turn the lamb and continue to cook until medium rare, 130 to 135°F when tested with an instant-read thermometer, 15 minutes. Test by cutting into the thickest part. If it is slightly pink inside, remove from the grill. Let rest 10 minutes covered with foil.
Slice the lamb into thin slices, place on a platter garnished with parsley and serve with the sauce.