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Categories:
extravirgin olive oil rosemary lemon juice garlic lamb salt freshly ground black pepper cooking spray dressing fresh rosemary lemon juice extravirgin olive oil anchovy fillets
Viewed: 45 - Published at: 6 years agoIngredients
- Lamb:
- 1/3 cup extravirgin olive oil
- 1 tablespoon chopped fresh rosemary
- 1 1/2 tablespoons fresh lemon juice
- 2 garlic cloves, thinly sliced
- 1 (3-pound) rolled boneless leg of lamb, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- Dressing:
- 1 tablespoon finely chopped fresh rosemary
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon extravirgin olive oil
- 2 canned anchovy fillets
Method
- To prepare lamb, combine the first 4 ingredients in a large zip-top plastic bag. Add lamb to bag; seal. Marinate in refrigerator for 12 hours, turning bag occasionally.
- Prepare grill.
- Remove lamb from bag; discard marinade. Sprinkle lamb with salt and pepper. Place on a grill rack coated with cooking spray; grill 30 minutes, turning to cook all sides, or until a thermometer registers 145° (medium rare). Remove from grill, and let stand 20 minutes before slicing.
- To prepare dressing, combine 1 tablespoon rosemary, 1 1/2 tablespoons juice, 1 tablespoon oil, and anchovies in a small bowl, stirring well with a whisk. Serve with lamb.
