Name: Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette
Yield: Makes 10 to 12 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 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

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Grilled Butterflied Leg of Lamb with Tomato-Fennel VinaigretteCon Poulos

Why you'll make it: Because it's that dinner-party dish that's as do-able as it is drop-dead gorgeous. Call your meat market ahead to order a boned, butterflied leg of lamb, and ask that the thickness be as even as possible (two to three inches thick). Start the lamb the day before; it needs to be refrigerated overnight covered with the rub.

Recipe notes

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