Rosé-Marinated Grilled Leg of Lamb with Walnut Salsa Fresca
Celebrate the joy of the Spring season with a culinary masterpiece that captures the richness of tradition and the freshness of spring. This Rosé-Marinated Grilled Leg of Lamb with Walnut Salsa Fresca is a flavorful combination of tender lamb, bright herbs, and a touch of rosé wine that will make this dish one to remember.
https://www.foodandwine.com/recipes/rose-marinated-grilled-leg-of-lamb-with-walnut-salsa-fresca
Ingredients
Grilled Lamb
1 cup rosé wine (such as Commanderie de Peyrassol Cuvée des Commandeurs)
1 tablespoon kosher salt
1 cup fresh rosemary leaves (about 1 ounce) (from 2 bunches), plus rosemary sprigs, for garnish
2 garlic heads, cloves separated and peeled (about 3/4 cup)
½ cup extra-virgin olive oil
1 ½ teaspoons black pepper
1 (6- to 7-pound) bone-in leg of lamb with shank attached, trimmed
1 (2-ounce) can anchovy fillets in oil (such as Cento), drained
Walnut Salsa Fresca
2 cups walnuts, toasted and finely chopped (about 1 3/4 cups
1 (2-ounce) can anchovy fillets in