Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette

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

Ingredients

  • ½ cup Kalamata or Niçoise olives
  • 2 tablespoons fresh rosemary
  • Coarse kosher salt
  • 1 pound tomatoes
  • 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)
  • 9 garlic cloves
  • ¼ cup fresh basil
  • + 8 more ingredients
    • 3 tablespoons red wine vinegar
    • 2 teaspoons fennel seeds
    • 2 anchovy fillets
    • 2 teaspoons coarse kosher salt
    • 1 ½ teaspoons fennel seeds
    • 1 ½ teaspoons freshly cracked black pepper
    • ¼ cup extra-virgin olive oil
    • 1/3 cup extra-virgin olive oil

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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