August 01, 2016
Dinner, Main Dish, Lamb/Mutton,
Quick Meals, Christmas, Entertaining, Sunday Dinner, Grilling (Outdoor), Refrigerator, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Oil, Herbs more
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"Recipe source: Bon Appetit (August 2007)
overnight refrigeration not included in prep times"
To make the lamb: combine the first six ingredients (-pepper) in a bowl or in a mortar with pestle and mash the mixture into a paste. Mix in the olive oil and then rub the paste over both sides of the lamb. Place lamb in a 15 x 10 x 2 inch glass baking dish; cover with plastic wrap and refrigerate overnight. Let lamb stand at room temperature one hour before grilling.
To make the vinaigrette: in a skillet over medium het sit in the fennel seeds and stir cooking for 2 minutes; transfer to a saucepan and add the tomatoes, olives and vinegar. Stir in oil and season with salt and pepper. set aside.
Prepare grill (medium heat) and place lamb on the grill rack. Cover grill and open vents; grill until lamb is done and meat thermometer registers 130 degrees F for medium rare; turning occasionally (20-30 minutes). Transfer lamb to cutting board; let rest 10 minutes.
Place saucepan with vinaigrette on a cooler part of the grill and heat until warm (5 minutes). Stir in basil.
Cut lamb crosswise into 1/2 inch slices. Transfer to platter and spoon the vinaigrette over and serve.
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