"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Sunday, October 8, 2017

Fennel Rubbed Leg of Lamb with Carrots and Salsa Verde

(1) 4-5#  butterfly boneless leg of lamb, rolled and tied
Kosher salt and freshly ground pepper
3 tablespoons fennel seeds
4 teaspoons crushed red pepper flakes
4 cloves garlic, peeled and finally chopped
3 tablespoons plus 1/4 cup olive oil
2 # small to medium carrots.

Salsa Verde 

1/2 cup finally chopped parsley
1/4 cup finally chopped chives
2 to 4 tablespoons fresh lemon juice
2 tablespoons olive oil
Kosher salt, freshly ground pepper

Preheat oven to 300°

Season lamb generously with salt and pepper. Let’s sit out at room temperature while you prepare the rub.  Using a spice mill or mortar and pestle coarsely ground fennel seeds and red pepper flakes. Transfer to a small bowl and mix in garlic and 3 tablespoons oil. Evenly rub lamb all over with spice mix, making sure to work it into every nook and cranny.

 Heat remaining 1/4 cup olive oil in a large heavy skillet over medium-high heat. As soon as oil is hot and shimmering, add lamb to skillet and sear. Remove and reserve.

Trim and peel carrots, scatter along the outer edges of the large rimmed baking sheet. Place seared lamb in the center. Drizzle olive oil over carrots, season with salt and pepper, and toss to coat. Roast lamb and carrots until thermometer inserted into the center of the Leg registers 135° for medium rare, 75 to 90 minutes. Transfer Lamb to a cutting board and tent with foil, let rest 20 minutes. Leave oven on. 

Salsa Verde-

While the lamb is resting, transfer carrots to a platter and carefully pour any juices from the baking sheet into a small bowl. Transfer carrots back to baking sheet and pop into the oven. Roast 5 minutes to reheat.

Meanwhile, mix parsley, chives, lemon juice, pan juices, and 2 tablespoons of oil. Season with salt and pepper and more lemon juice if needed.

Remove twine from Lamb and slice about half inch thick (You can go really go as thick or thin as you would like) arrange on a platter and serve with warm roasted carrots and salsa verde along side.


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