Grillad fjärilskotlett av lamm med tomat- och fänkålsvinägrett

Ingredients for Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette

• 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

• 60 ml extra jungfruolja

• 1 (4- to 5-pound) butterflied leg of lamb, trimmed of excess fat and sinew (from one 13.8kg bone-in leg of lamb)

• 1 1/2 teaspoons fennel seeds

• 450g tomatoes, seeded, finely chopped (about 475ml )

• 80g Kalamata or Niçoise olives, pitted, finely chopped

• 45ml red wine vinegar

• 80ml extra jungfruolivolja

• Grov kosher salt

• 1/4 cup thinly sliced fresh basil

Combine minced garlic, chopped rosemary, minced anchovies, fennel seeds, salt, and freshly cracked black pepper in small bowl or in mortar with pestle. Using sturdy wooden spoon or pestle, mash mixture into paste. Mix in extra-virgin olive oil. Rub paste thoroughly over both sides of lamb. Place lamb in 15x10x2-inch glass baking dish; cover with plastic wrap and refrigerate overnight. Let lamb stand at room temperature 1 hour before grilling.

Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker in colour, about 2 minutes. Transfer to medium saucepan. Add tomatoes, olives, and vinegar. Stir in oil; season with salt and ground black pepper. Set aside.

Prepare barbecue (medium-high heat). Place lamb on grill rack. Cover barbecue and open vents; grill lamb until instant-read thermometer inserted into meat registers 54°C for medium-rare, turning occasionally, about 25 minutes. Transfer lamb to cutting board; let rest 10 minutes. Place saucepan with vinaigrette on slightly cooler part of barbecue and heat just until warm, about 5 minutes. Stir in thinly sliced basil leaves.

Cut lamb crosswise into 1/2-inch-thick slices. Transfer to platter. Spoon vinaigrette over and serve.

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