Created by ellie on August 1, 2016
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.