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.
Mix in extra-virgin olive oil. Rub paste thoroughly over both sides of lamb.
Place lamb in 15x10x2-inch glass baking dish; cover with plastic wrap and refrigerate overnight.
Let lamb stand at room temperature 1 hour before grilling.
Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker in color, about 2 minutes.
Transfer to medium saucepan.
Add tomatoes, olives, and vinegar. Stir in oil; season with salt and ground black pepper. Set aside.
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.
Transfer lamb to cutting board; let rest 10 minutes.
Place saucepan with vinaigrette on slightly cooler part of barbecue and heat just until warm, about 5 minutes. Stir in thinly sliced basil leaves.
Cut lamb crosswise into 1/2-inch-thick slices.
Transfer to platter. Spoon vinaigrette over and serve.