Brazilian Grilled Lamb And Black Beans Recipe
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Ingredients
1/2 well-trimmed butterflied lamb leg (sirloin half approximately 3 lbs.)
1 med. red onion
2 cans (15 - 16 ozs.) black beans, rinsed, drained
1 bottle (8 ozs.) red wine vinegar and oil salad dressing, divided
1 tsp. garlic salt ground red pepper
3 med. red or green bell peppers, cut lengthwise into quarters
2 lg. oranges, peeled, cut lengthwise in half and then crosswise into thin slices
Directions
Gut onion crosswise in half; cut a thin slice.
Separate onion slice into rings, for garnish.
Finely chop remaining onion.
Finely chop remaining onion.
In med.bowl, combine chopped onion, beans and 1/3 cup dressing; cover and refrigerate.
Brush lamb with 1/3 cup dressing; sprinkle with garlic salt and 1/2 tsp.red pepper.
Place lamb and bell peppers on grid over medium coals.
Cover grill; grill 30 - 35 minutes (15 -20 minutes for bell peppers) until bell peppers are tender and lamb is rare to medium doneness or until thermometer registers 140 degrees F for rate, 160 degrees F for medium.
Turn every 10 minutes.
Let stand 10 minutes.
To serve, place bean mixture in center of serving platter.
Arrange bell peppers and oranges around beans.
Carve lamb into thin slices; arrange over beans.
Garnish with onion rings.
Drizzle with remaining dressing; season with additional red pepper, if desired.
Separate onion slice into rings, for garnish.
Finely chop remaining onion.
Finely chop remaining onion.
In med.bowl, combine chopped onion, beans and 1/3 cup dressing; cover and refrigerate.
Brush lamb with 1/3 cup dressing; sprinkle with garlic salt and 1/2 tsp.red pepper.
Place lamb and bell peppers on grid over medium coals.
Cover grill; grill 30 - 35 minutes (15 -20 minutes for bell peppers) until bell peppers are tender and lamb is rare to medium doneness or until thermometer registers 140 degrees F for rate, 160 degrees F for medium.
Turn every 10 minutes.
Let stand 10 minutes.
To serve, place bean mixture in center of serving platter.
Arrange bell peppers and oranges around beans.
Carve lamb into thin slices; arrange over beans.
Garnish with onion rings.
Drizzle with remaining dressing; season with additional red pepper, if desired.
