Grilled Butterflied Leg Of Lamb With Tomato-Fennel Vinaigrette
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
46
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Rosemary (chopped fresh)1.5 tsps
Fennel Seed1.5 tsps
Cracked Black Pepper (freshly)1 cup
Extra-Virgin Olive Oil1 cup
Kalamata3 tbsps
Red Wine VinegarDirections:
1
For lamb: Combine minced garlic, chopped rosemary, minced anchovies, fennel seeds, salt, and freshly cracked black pepper in small bowl or in mortar with pestle
2
Using sturdy wooden spoon or pestle, mash mixture into paste
3
Mix in extra-virgin olive oil
4
Rub paste thoroughly over both sides of lamb
5
Place lamb in 15x10x2-inch glass baking dish; cover with plastic wrap and refrigerate overnight
6
Let lamb stand at room temperature 1 hour before grilling
7
Combine minced garlic, chopped rosemary, minced anchovies, fennel seeds, salt, and freshly cracked black pepper in small bowl or in mortar with pestle
8
Using sturdy wooden spoon or pestle, mash mixture into paste
9
Mix in extra-virgin olive oil
10
Rub paste thoroughly over both sides of lamb
11
Place lamb in 15x10x2-inch glass baking dish; cover with plastic wrap and refrigerate overnight
12
Let lamb stand at room temperature 1 hour before grilling
13
For vinaigrette: Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker in color, about 2 minutes
14
Transfer to medium saucepan
15
Add tomatoes, olives, and vinegar
16
Stir in oil; season with salt and ground black pepper
17
Set aside
18
Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker in color, about 2 minutes
19
Transfer to medium saucepan
20
Add tomatoes, olives, and vinegar
21
Stir in oil; season with salt and ground black pepper
22
Set aside
23
Prepare barbecue (medium-high heat)
24
Place lamb on grill rack
25
Cover barbecue and open vents; grill lamb until instant-read thermometer inserted into meat registers 130°F for medium-rare, turning occasionally, about 25 minutes
26
Transfer lamb to cutting board; let rest 10 minutes
27
Place saucepan with vinaigrette on slightly cooler part of barbecue and heat just until warm, about 5 minutes
28
Stir in thinly sliced basil leaves
29
Cut lamb crosswise into 1/2-inch-thick slices
30
Transfer to platter
31
Spoon vinaigrette over and serve
32
Prepare barbecue (medium-high heat)
33
Place lamb on grill rack
34
Cover barbecue and open vents; grill lamb until instant-read thermometer inserted into meat registers 130°F for medium-rare, turning occasionally, about 25 minutes
35
Transfer lamb to cutting board; let rest 10 minutes
36
Place saucepan with vinaigrette on slightly cooler part of barbecue and heat just until warm, about 5 minutes
37
Stir in thinly sliced basil leaves
38
Cut lamb crosswise into 1/2-inch-thick slices
39
Transfer to platter
40
Spoon vinaigrette over and serve