Grilled Lamb with Anchoiade Dressing

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 fillet anchovy canned
• 0.3 cup olive oil extravirgin
• 1 tablespoon olive oil extravirgin
• 1 tablespoon rosemary fresh chopped
• 1 tablespoon rosemary fresh finely chopped
• 2  garlic cloves thinly sliced
• 3 pound rolled leg of lamb boneless trimmed
• 1.5 tablespoons juice of lemon fresh
• 0.3 teaspoon salt 

Equipment

• bowl
• whisk
• grill
• kitchen thermometer
• ziploc bags

Directions

1. To prepare lamb, combine the first 4 ingredients in a large zip-top plastic bag.
2. Add lamb to bag; seal. Marinate in refrigerator for 12 hours, turning bag occasionally.
3. Prepare grill.
4. Remove lamb from bag; discard marinade.
5. Sprinkle lamb with salt and pepper.
6. 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).
7. Remove from grill, and let stand 20 minutes before slicing.
8. 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.
9. Serve with lamb.