Chef Renee Scharoff Grilled Aussie lamb salad

Preparation

For the marinade: Mix all ingredients in a bowl. Make slits with a knife all over the lamb so the marinade can seep into the meat. Place the leg of lamb into the bowl with the marinade and rub all over. Then place the leg of lamb and the marinade into a plastic bag. Refrigerate the lamb for at least 8 hours or preferably overnight for maximum flavor.

To prep: Take the lamb out of the refrigerator 1 hour before grilling. Prepare your charcoal grill.

For the Lemon Balm Pesto: Place all ingredients in a food processor pulse until smooth. Add salt and pepper to taste. Adjust lemon juice and olive oil should you need a touch more.

To cook: When your grill is prepared place your leg of lamb onto a lightly oiled grill rack. Grill lamb turning over occasionally to avoid burning. Cook lamb until your thermometer reads 120 to 125 F for rare. This will take 40 minutes to an hour depending on how hot your grill is. Or grill to your perfect temperature. Remove the lamb from the grill and place on a cutting board, cover with foil and let rest for 20 minutes. Slice and serve.

For the Lemon Thyme Vinaigrette: Whisk all ingredients in a bowl adjust seasoning and toss with salad.

For the salad: Wash baby potatoes and cut in 1/2, season with S & P and 1/2 teaspoon of Herbs de Provence Roast in a preheated oven for about 20min or cooked. Cut French breakfast radishes on the bias and keep to the side. Cut petite cucumbers on the bias and keep to the side. In a bowl take wild arugula, French breakfast radishes, petite cucumbers, warm roasted potatoes and Niçoise olives and toss with lemon vinaigrette. Arrange the salad onto four plates. Then take the sliced Australian lamb and place on top of the salad garnish lamb with lemon balm pesto, shaved Parmesan and toasted pine nuts.