Grilled Butterflied Leg of Lamb

10-12
Servings
90m
Prep Time
30m
Cook Time
2h
Ready In


"Recipe source: Bon Appetit (August 2007) overnight refrigeration not included in prep times"

Original recipe yields 10-12 servings
OK
  • FOR LAMB
  • FOR VINAIGRETTE

Nutritional

  • Serving Size: 1 (261.4 g)
  • Calories 646.9
  • Total Fat - 55.4 g
  • Saturated Fat - 20.3 g
  • Cholesterol - 135.4 mg
  • Sodium - 614.8 mg
  • Total Carbohydrate - 3.8 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.3 g
  • Protein - 31.9 g
  • Calcium - 56.3 mg
  • Iron - 3.4 mg
  • Vitamin C - 11.7 mg
  • Thiamin - 0.2 mg

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Place saucepan with vinaigrette on a cooler part of the grill and heat until warm (5 minutes). Stir in basil.

Step 5

Cut lamb crosswise into 1/2 inch slices. Transfer to platter and spoon the vinaigrette over and serve.

Tips & Variations


No special items needed.