These flavors are so complementary to the taste of lamb – you’ll want this at every BBQ. The dipping sauce also goes great with all types of red meat infused with that smoky, grilled flavor that we all love.
Start the night before, as this works best if you marinate the lamb overnight. Trim most of the visible fat from the roast, and cut it up into a few pieces (sized like thick cut steaks). Place the lamb in a sealable plastic bag or container. Empty the entire contents of the anchovy tin into a bowl, then use a fork to mash up the anchovies with the 1 tablespoon plus 4 teaspoons of olive oil. Add all the other ingredients (½ cup balsamic vinegar, lemon juice and zest, garlic, rosemary, black pepper, salt) and mix well. Pour over the lamb and shake it around so the marinade is well distributed. Store in the refrigerator, turning the bag or container over at least once to redistribute the marinade.
You can make the dipping sauce ahead of time also, just combine all the ingredients (1/3 cup balsamic vinegar, lime juice, green onion, mint, cilantro, chili peppers) together in a small serving dish. Depending on how hot you want the sauce to be, you can leave or remove the seeds and membrane of the chili peppers. Remember, that’s where most of the heat is – I usually wear gloves when handling these peppers!
Fire up the grill and cook the lamb over medium heat. The best way to eat lamb is medium rare – I wouldn’t recommend cooking past medium or you’ll end up disappointed. Press on the steaks with your index finger or tongs – there should be some give. Remove from the grill and let it rest for 2 to 5 minutes, then slice it up and watch it disappear!