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Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette

See full recipe on: Bon Appetit



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 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

Nutrition 10 servings

Per Serving % Daily Value
Calories 1,179
Fat 85g 131%
Carbs 3g 1%
Protein 93g 186%
Fiber 1g 4%
Cholesterol 339mg 113%
Sodium 1,113mg 46%
     
Fat
Carbs
Protein

Preparation






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