Grilled Butterflied Leg of Lamb
Recipe: #24552
August 01, 2016
Categories: Lamb/Mutton, Christmas, Sunday Dinner, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, Oil, Herbs, more
"Recipe source: Bon Appetit (August 2007) overnight refrigeration not included in prep times"
Original is 10-12 servings
Ingredients
- FOR LAMB
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- FOR VINAIGRETTE
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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 by Step Method
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
No special items needed.
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