Ingredients
- FOR LAMB
- 9 garlic cloves, minced
- 2 tablespoons rosemary, chopped
- 2 fillets (11 grams) anchovy, minced
- 2 teaspoons fennel seeds
- 2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 1/4 cup olive oil
- 4 to 5 pound leg of lamb (butterflied, trimmed of excess fat, from one 6 1/2 pound bone-in leg of lamb)
- FOR VINAIGRETTE
- 1 1/2 teaspoon fennel seeds
- 1 pound tomatoes (seeded and chopped, 2 cups)
- 1/2 cup Kalamata olives, chopped (pitted)
- 3 tablespoons red wine vinegar
- 1/3 cup olive oil
- Kosher salt
- 1/4 cup basil, sliced
How to Make
-
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.
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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.
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Step 4: Place saucepan with vinaigrette on a cooler part of the grill and heat until warm (5 minutes). Stir in basil.
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Step 5: Cut lamb crosswise into 1/2 inch slices. Transfer to platter and spoon the vinaigrette over and serve.
We hope you enjoy this recipe!
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