Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette

Ingredients

• 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)
• 2 teaspoons fennel seeds
• ½ cup Kalamata or Niçoise olives
• 3 tablespoons red wine vinegar
• ¼ cup fresh basil
• 9 garlic cloves
• 1 pound tomatoes
• + 8 more ingredients
• • 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
  • 2 anchovy fillets
  • 2 tablespoons fresh rosemary

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