Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette

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

Ingredients

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

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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