Grilled Lamb with Anchoiade Dressing

This is our "fancy" go-to meal. It isn't very hard to make and it just rocks. At first I wasn't sure about the anchovies and D made the dressing with the anchovies big enough for me to pick out. Now he finely cuts them up and I can't taste them. I love this dish.

Serving it with the Haricot Verts and Garlic also uses up any extra rosemary you have left.

Grilled Lamb with Anchoiade Dressing

Photo by ALB

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
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.


Yield: 10 servings (serving size: about 3 ounces lamb and about 1 teaspoon dressing)

CALORIES 185 (44% from fat); FAT 9.1g (sat 2.5g,mono 4.9g,poly 0.8g); PROTEIN 23.6g; CHOLESTEROL 76mg; CALCIUM 11mg; SODIUM 161mg; FIBER 0.1g; IRON 2.1mg; CARBOHYDRATE 0.6g

Cooking Light, JUNE 2006