Grilled Lamb With Fennel Pollen
By: Barnaby Dorfman
Published: Friday, December 4, 2009 - 2:25am

Ingredients




1 boneless leg of lamb
1 clove garlic, crushed
1/2 cup red wine
1 tablespoon extra virgin olive oil
1 teaspoon fennel pollen
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Preparation

1 Butterfly the leg of lamb and trim off excess fat and connective tissue. 2 Combine red wine, garlic, olive oil, salt and pepper. Marinate lamb in mixture for 30 minutes. 3 Remove lamb from marinade and sprinkle lightly with fennel pollen. 4 Grill over high heat until meat thermometer registers internal tempurature of 145 degrees for a medium center.

About


The fennel pollen in this dish gives it an amazing depth of flavor. Add more or less depending on how much you like the flavor of licorice. If you don't like licorice at all, don't be scared off. WIth just 1 teaspoon the flavor is very mild, but really enhances the flavor of lamb. Since fennel pollen is expensive, try to get a small and more tender leg of lamb to go with it.