Boneless leg of lamb cooks to a juicy finish in about 8 minutes per side under a hot broiler. Chickpeas, tossed with carrots and some colorful radicchio, absorb the lamb drippings even better than crusty bread.
Lamb with Chickpea, Carrot & Radicchio Saute
2 shallots, minced
2 Tbs. grated lemon zest
1 Tbs. minced fresh rosemary
1 1/4-1 1/2-lb. (625-750 g.) boneless leg of lamb, most of the fat trimmed
2 Tbs. olive oil, plus more as needed
Kosher salt and freshly ground pepper
4 carrots, halved lengthwise and sliced
1 can (15 oz./470 g.) chickpeas, rinsed and drained
1 head radicchio, quartered, cored and then sliced
1/3 cup (3 fl. oz./80 ml.) dry vermouth or white wine
1/3 cup (3 fl. oz./80 ml.) chicken broth
1 Tbs. fresh lemon juice
Position the oven rack so the meat will be 4 inches from the heat source and preheat the broiler. Meanwhile, in a small bowl, mix 3 tablespoons of the shallots, the lemon zest and rosemary. Place the lamb on a broiler pan, brush all over with oil, and sprinkle generously with salt and pepper. Rub 1 1/2 tablespoons of the shallot-lemon mixture into each side of the lamb. Broil the lamb until a thermometer inserted in the thickest part registers 130°-135°F (54-57°C) for medium-rare, about 8 minutes per side. Transfer to a warmed platter and tent loosely with foil. Set the pan aside.
In a heavy large frying pan over medium heat, warm the 2 tablespoons oil. Add the remaining shallots and the carrots and saute until beginning to soften, about 3 minutes. Add the chickpeas and saute for 3 minutes. Add the radicchio and remaining shallot-lemon mixture and saute until the radicchio starts to wilt, about 2 minutes.
Set the bottom part of the broiler pan on the stove top over medium heat. Add the vermouth and bring to a boil, stirring up the browned bits. Add to the chickpeas and boil until the liquid is reduced by half. Add the broth and simmer until almost absorbed, about 3 minutes. Mix in the lemon juice and any juices on the platter. Season to taste with salt and pepper. Slice the meat thinly across the grain and serve right away with the chickpea mixture. Serves 4.
Find more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.