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Brazilian Grilled Lamb And Black Beans

Elitists.Kitchen's picture
Ingredients
  Trimmed butterflied lamb leg 1⁄2 (Sirloin Half Approximately 3 Pound)
  Red onion 1 Medium
  Canned black beans 32 Ounce, drained, rinsed
  Red wine vinegar and oil salad dressing 8 Ounce (Divided)
  Ground red pepper 1 Teaspoon
  Bell peppers 3 Medium, cut lengthwise into quarters (Red Or Green)
  Oranges 2 Large, 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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Interest: 
Party
Servings: 
12

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