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Grilled Lamb with Anchoiade Dressing

Yield 10 servings (serving size: about 3 ounces lamb and about 1 teaspoon dressing)
"Whenever we put this on the menu, we need to make sure we have enough in the house to last the night, or there's an uproar if we sell out," says Kimbal Musk. "It's such a simple dish, but when the lamb combines with the salty anchovy and tart lemon, fireworks go off in your mouth." Serve it with roasted potato wedges and green beans.


  • 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

Nutrition Information

  • calories 185
  • caloriesfromfat 44 %
  • fat 9.1 g
  • satfat 2.5 g
  • monofat 4.9 g
  • polyfat 0.8 g
  • protein 23.6 g
  • carbohydrate 0.6 g
  • fiber 0.1 g
  • cholesterol 76 mg
  • iron 2.1 mg
  • sodium 161 mg
  • calcium 11 mg

How to Make It

  1. 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.

  2. Prepare grill.

  3. 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.

  4. 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.