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GOODNESS
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Rosemary: This piney herb adds great flavor to many meats, but the surprise is how good it is for you. It has anti-inflammatory chemicals, making it useful in the treatment of liver and heart disease as well as asthma. It seems to have some potent anti-tumor properties and has been researched for its use against breast, colon and skin cancer. Although still being researched, it may be a useful tonic for the brain and has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid strong tinctures of rosemary if you are pregnant.
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Recipe

Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette

serves
prep time: 10
cook time: 102

ingredients

  • Lamb
  • 9 garlic cloves, minced
  • 2 tablespoons chopped fresh rosemary
  • 2 anchovy fillets, minced
  • 2 teaspoons fennel seeds
  • 2 teaspoons coarse kosher salt
  • 1 1/2 teaspoons freshly cracked black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 (4- to 5 pounds) butterflied leg of lamb, trimmed of excess fat and sinew (from 31 1/2 pounds bone-in leg of lamb)
  •  ,
  • Vinaigrette
  • 1 1/2 teaspoons fennel seeds
  • 1 pound tomatoes, seeded, finely chopped (about 2 cups)
  • 1/2 cup Kalamata or Niç,oise olives, pitted, finely chopped
  • 3 tablespoons red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • Coarse kosher salt
  • 1/4 cup thinly sliced fresh basil

directions

lamb:

Combine minced garlic, chopped rosemary, minced anchovies, fennel seeds, salt, and freshly cracked black pepper in small bowl or in mortar with pestle. Using sturdy wooden spoon or pestle, mash mixture into paste. Mix in extra-virgin olive oil. Rub paste thoroughly over both sides of lamb. Place lamb in 15x10x2 inch glass baking dish, cover with plastic wrap and refrigerate overnight. Let lamb stand at room temperature 1 hour before grilling.

vinaigrette:

Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker in color, about 2 minutes. Transfer to medium saucepan. Add tomatoes, olives, and vinegar. Stir in oil, season with salt and ground black pepper. Set aside.

Prepare barbecue (medium-high heat). Place lamb on grill rack. Cover barbecue and open vents, grill lamb until instant-read thermometer inserted into meat registers 130 degrees for medium-rare, turning occasionally, about 25 minutes. Transfer lamb to cutting board, let rest 10 minutes. Place saucepan with vinaigrette on slightly cooler part of barbecue and heat just until warm, about 5 minutes. Stir in thinly sliced basil leaves.

Cut lamb crosswise into 0.5 inch-thick slices. Transfer to platter. Spoon vinaigrette over and serve.