Lamb Leg, Herb Crusted

By arthurlemay

Ingredients

• 1/4 cup parsley, chopped
• 3 cloves garlic, minced
• 2 teaspoons rosemary, finely chopped
• 1 teaspoon thyme, finely chopped
• 3/4 teaspoon dried lavender (optional)
• 4 pounds boneless lamb leg
• salt and pepper to taste
• 4 cups chicken stock
• 1 teaspoon fennel seeds, lightly crushed

Details

Servings 8
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

Preheat oven to 450 degrees.

In a small bowl, combine the parsley, garlic, rosemary, thyme and lavender.

Spread the leg of lamb on a work surface, boned side up and season generously with salt and pepper.Spread half of the herb mixture over the lamb and roll it into a roast. Tie the lamb with kitchen string at 1-inch intervals. Spread the remaining herb mixture all over the outside of the roast and season with salt and pepper. Let roast stand at room temperature for 1 hour.

Meanwhile, in a large skillet, boil the stock over moderately high heat until reduced to 1 cup, about 30 minutes.

Set the lamb in a roasting pan and roast in the 450 degree oven for 10 minutes. Reduce the oven heat to 350 degrees. Cook the lamb for 45 minutes longer, or until an instant read thermometer inserted into the thickest part of the roast registers 125 degrees for medium-rare or 140 degrees for medium.

Transfer the lamb to a cutting board , cover loosely with foil and let stand for 10 minutes.

Add the fennel seeds to the roasting pan and cook over moderate heat until fragrant, about 1 minute. Increase heat to high, add the reduced stock and cook, scraping up any browned bits on the bottom of the pan. Season with salt and pepper to taste.

Discard the strings around the lamb. Carve the lamb into thick slices, about 1/4", and arrange on a platter. Pour any carving juices into the sauce. Stir and spoon it over the lamb and serve immediately.