Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette

Name: Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 fillets anchovy fillets, minced; 2 teaspoons coarse kosher salt; 12 servings Coarse kosher salt; 2 teaspoons fennel seeds; 2 teaspoons fennel seeds; 59 milliliters thinly sliced fresh basil; 2 Tbsps chopped fresh rosemary; 9 garlic cloves, minced; 2 kilograms butterflied leg of lamb, trimmed of excess fat and sinew (from one 61/2-pound bone-in leg of lamb); 59 milliliters extra-virgin olive oil; 79 milliliters extra-virgin olive oil; 118 milliliters Kalamata or Niçoise olives, pitted, finely chopped; 2 teaspoons freshly cracked black pepper; 3 Tbsps red wine vinegar; 473 milliliters pound tomatoes, seeded, finely chopped (about

Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette

Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette might be just the main course you are searching for. This recipe makes 12 servings with 236 calories, 20g of protein, and 16g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. A mixture of butterflied leg of lamb, fennel seeds, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Combine minced garlic, chopped rosemary, minced anchovies, fennel seeds, salt, and freshly cracked black pepper in small bowl or in mortar with pestle. Using sturdy wooden spoon or pestle, mash mixture into paste.

Ingredients you will need

Cracked Black Peppercorns

Minced Garlic

Fennel Seeds

Anchovies

Rosemary

Salt

Equipment you will use

Wooden Spoon

Mortar And Pestle

Bowl

Mix in extra-virgin olive oil. Rub paste thoroughly over both sides of lamb.

Ingredients you will need

Extra Virgin Olive Oil

Lamb

Dry Seasoning Rub

Place lamb in 15x10x2-inch glass baking dish; cover with plastic wrap and refrigerate overnight.

Ingredients you will need

Lamb

Wrap

Equipment you will use

Glass Baking Pan

Plastic Wrap

Let lamb stand at room temperature 1 hour before grilling.

Ingredients you will need

Lamb

Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker in color, about 2 minutes.

Ingredients you will need

Fennel Seeds

Equipment you will use

Frying Pan

Transfer to medium saucepan.

Equipment you will use

Sauce Pan

Add tomatoes, olives, and vinegar. Stir in oil; season with salt and ground black pepper. Set aside.

Ingredients you will need

Ground Black Pepper

Tomato

Vinegar

Olives

Salt

Cooking Oil

Prepare barbecue (medium-high heat).

Place lamb on grill rack. Cover barbecue and open vents; grill lamb until instant-read thermometer inserted into meat registers 130F for medium-rare, turning occasionally, about 25 minutes.

Ingredients you will need

Lamb

Meat