Grilled Lamb With Anchoiade Dressing Recipe

Name: Grilled Lamb With Anchoiade Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lamb:; 1/3 cup extravirgin olive oil; 1 tablespoon chopped fresh rosemary; 1 1/2 tablespoons fresh lemon juice; 2 garlic cloves, thinly sliced; 1 (3-pound) rolled boneless leg of lamb, trimmed; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Cooking spray; Dressing:; 1 tablespoon finely chopped fresh rosemary; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon extravirgin olive oil; 2 canned anchovy fillets

Servings: persons

Lamb:
1/3 cup extravirgin olive oil
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons fresh lemon juice
2 garlic cloves, thinly sliced
1 (3-pound) rolled boneless leg of lamb, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Dressing:
1 tablespoon finely chopped fresh rosemary
1 1/2 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
2 canned anchovy fillets

1
To prepare lamb, combine the first 4 ingredients in a large zip-top plastic bag. Add lamb to bag; seal. Marinate in refrigerator for 12 hours, turning bag occasionally.
2
Prepare grill.
3
Remove lamb from bag; discard marinade. Sprinkle lamb with salt and pepper. Place on a grill rack coated with cooking spray; grill 30 minutes, turning to cook all sides, or until a thermometer registers 145u00b0 (medium rare). Remove from grill, and let stand 20 minutes before slicing.
4
To prepare dressing, combine 1 tablespoon rosemary, 1 1/2 tablespoons juice, 1 tablespoon oil, and anchovies in a small bowl, stirring well with a whisk. Serve with lamb.

371

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 14 ingredients. The key ingredients include: Lamb:, 1/3 cup extravirgin olive oil, 1 tablespoon chopped fresh rosemary, 1 1/2 tablespoons fresh lemon juice, and more.

Yes, Grilled Lamb With Anchoiade Dressing falls under the Meat & Poultry 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 Lamb With Anchoiade Dressing

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