Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette Recipe | Epicurious

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