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)

Vinaigrette

• 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

Description

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...

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