Grilled Lamb Antipasto with Fresh Basil Rosemary Vinaigrette

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2 American Lamb leg steaks, cut 1-inch thick
1 red bell pepper, halved
1 green bell pepper, halved
1 red onion, halved
2 jars (6 ounces each) marinated artichoke hearts, drained
1 can (3-1/2 ounces) pitted olives, drained
3 tablespoons thinly sliced peperoncini
1 large artichoke, steamed for garnish (optional)

Basil Rosemary Vinaigrette

2/3 cup olive oil
1/3 cup red wine vinegar
1/4 cup finely chopped onion
1/4 cup finely chopped fresh basil leaves or 1 tablespoon dried basil leaves, crushed
2 tablespoons finely chopped fresh rosemary leaves or 2 teaspoons dried rosemary leaves, crushed
4 cloves garlic, finely chopped
1 tablespoon capers
1 teaspoon salt
1/2 teaspoon seasoned pepper


Grill lamb over medium-hot coals. Cook lamb, peppers and onion 4 inches from coals for 5 to 6 minutes per side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Turn vegetables frequently until cooked. Slice steak and vegetables 1/4-inch thick, set aside.

For Basil Rosemary Vinaigrette: In medium bowl, combine all ingredients. Cover and set aside.

In large bowl, combine steak, grilled vegetables, artichoke hearts, olives and peperoncini. Pour vinaigrette over meat-vegetable mixture; toss gently. Cover and refrigerate 4 to 6 hours.


PREP TIME: 30 Minutes

COOK TIME: 12-16 Minutes