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

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

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

  • $24.99
    26%off
    Penfolds Grange Original Wood Box. Signed By Max Schubert Shiraz Australia
    Penfolds Grange Original Wood Box. Signed By Max Schubert Shiraz Australia 1986
  • $18.99
    27%off
    Dr. Pauly-Bergweiler Wehlener Sonnenuhr Kabinett Riesling
    Dr. Pauly-Bergweiler Wehlener Sonnenuhr Kabinett Riesling 2011
See More Deals »






Snooth Media Network