"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.

Hugo Matheson & Kimbal Musk
Recipe by Cooking Light June 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

185 calories; calories from fat 44%; fat 9.1g; saturated fat 2.5g; mono fat 4.9g; poly fat 0.8g; protein 23.6g; carbohydrates 0.6g; fiber 0.1g; cholesterol 76mg; iron 2.1mg; sodium 161mg; calcium 11mg.
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