Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette Recipe

Name: Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 garlic cloves, minced; 2 tablespoons chopped fresh rosemary; 2 anchovy fillets, minced; 2 teaspoons fennel seeds; 2 teaspoons coarse kosher salt; 1 1/2 teaspoons freshly cracked black pepper; 1/4 cup extra-virgin olive oil; 1 (4- to 5-pound) butterflied leg of lamb, trimmed of excess fat and sinew (from one 61/2-pound bone-in leg of lamb); 1 1/2 teaspoons fennel seeds; 1 pound tomatoes, seeded, finely chopped (about 2 cups); 1/2 cup Kalamata or Nicoise olives, pitted, finely chopped; 3 tablespoons red wine vinegar; 1/3 cup extra-virgin olive oil; Coarse kosher salt; 1/4 cup thinly sliced fresh basil

Servings: persons

9 garlic cloves, minced
2 tablespoons chopped fresh rosemary
2 anchovy fillets, minced
2 teaspoons fennel seeds
2 teaspoons coarse kosher salt
1 1/2 teaspoons freshly cracked black pepper
1/4 cup extra-virgin olive oil
1 (4- to 5-pound) butterflied leg of lamb, trimmed of excess fat and sinew (from one 61/2-pound bone-in leg of lamb)
1 1/2 teaspoons fennel seeds
1 pound tomatoes, seeded, finely chopped (about 2 cups)
1/2 cup Kalamata or Nicoise olives, pitted, finely chopped
3 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
Coarse kosher salt
1/4 cup thinly sliced fresh basil

1
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
Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker in color, about 2 minutes.
8
Transfer to medium saucepan.
9
Add tomatoes, olives, and vinegar.
10
Stir in oil; season with salt and ground black pepper.
11
Set aside.
12
Prepare barbecue (medium-high heat).
13
Place lamb on grill rack.
14
Cover barbecue and open vents; grill lamb until instant-read thermometer inserted into meat registers 130F for medium-rare, turning occasionally, about 25 minutes.
15
Transfer lamb to cutting board; let rest 10 minutes.
16
Place saucepan with vinaigrette on slightly cooler part of barbecue and heat just until warm, about 5 minutes.
17
Stir in thinly sliced basil leaves.
18
Cut lamb crosswise into 1/2-inch-thick slices.
19
Transfer to platter.
20
Spoon vinaigrette over and serve.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 9 garlic cloves, minced, 2 tablespoons chopped fresh rosemary, 2 anchovy fillets, minced, 2 teaspoons fennel seeds, and more.

Yes, Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette

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