Roast Leg of Lamb with Fennel and Orange Rub

By tulawdog

Ingredients

• Finely minced zest of 2 oranges
• 2 Tbsp toasted fennel seed, ground
• 1 Tbsp kosher salt
• 1 1/2 tsp cracked black pepper (I just grind it along with the fennel)
• 1 Tbsp Dijon mustard
• 2 Tbsp minced fresh rosemary (about 6-8 sprigs' worth)
• 2 tsp minced fresh garlic (about 4 medium cloves and you might get more but you know me, more is always good!)
• 1/4 cup extra-virgin olive oil
• 5 lbs boneless, trimmed Australian leg of lamb

Preparation

Step 1

1. To prepare the rub, place the grated orange zest, fennel seed, salt, pepper, mustard, rosemary, garlic and olive oil in a small bowl and mix together well.
2. Rub 1/3 of the rub mixture over the inside surfaces of the leg. Tie the roast together with 3 pieces of string. Rub remainder of rub all over the outside of the roast.

Leg of Lamb Marinating

3. Place a roasting rack in a shallow roasting pan or sided baking sheet. Marinate, covered and refrigerated, for at least 1 hour, or up to overnight (I find that overnight is best but make sure to take the roast out of the fridge at least 30 minutes to an hour before baking).
4. When ready to roast, preheat oven to 450 F.
5. Roast lamb for 15 minutes, then turn oven temperature down to 325F. Continue roasting for about 1 hour, or until internal temperature is 135-140F (med-rare).
6. Let the lamb rest for 5-10 minutes before serving. To serve, remove string and cut against the grain in thin slices. Makes 8-10 servings.