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

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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