Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette

Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette
Photo by Con Poulos

Ingredients

  • 1 pound tomatoes
  • 1/3 cup extra-virgin olive oil
  • Coarse kosher salt
  • ¼ cup extra-virgin olive oil
  • 1 ½ teaspoons freshly cracked black pepper
  • 1 ½ teaspoons fennel seeds
  • 2 teaspoons coarse kosher salt
  • + 8 more ingredients
    • 2 anchovy fillets
    • 2 tablespoons fresh rosemary
    • 2 teaspoons fennel seeds
    • ½ cup Kalamata or Niçoise olives
    • 3 tablespoons red wine vinegar
    • ¼ cup fresh basil
    • 9 garlic cloves
    • 1 4- to 5-pound butterflied leg of lamb, trimmed of excess fat and sinew (from one 61/2-pound bone-in leg of lamb)

Combine minced garlic, chopped rosemary, minced anchovies, fennel seeds, salt, and freshly cracked black pepper in small bowl or in mortar with pestle. Using sturdy wooden spoon or pestle, mash mixture into paste. Mix in extra-virgin olive oil. Rub paste thoroughly over both sides of lamb. Place ...

View full recipe at Epicurious

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