Grilled Lamb with Anchoiade 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.
Recipe by Cooking Light June 2006
