Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette

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

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

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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