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Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette


Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette Recipe

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 6 1/2-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 Niçoise 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
Directions:
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