Mediterranean roast leg of lamb

Prep time: 20 min
Total time: 2 hrs 10 min
Serves: 10

Mediterranean Roast Leg of Lamb

3 kg – Alberta lamb leg
Kosher salt to taste

1 tbsp – fennel seeds
1 tbsp – black peppercorns, whole
1 tsp – chili flakes
1 tbsp – fresh thyme, chopped
1 tsp – fresh rosemary, chopped
1 tbsp – fresh oregano
1 cup – Italian parsley, chopped
5 – garlic cloves, chopped
1 tsp – orange zest

454g – potatoes, cut in half
3 – tbsp olive oil

In a dry skillet over medium heat, toast the fennel and black peppercorns until fragrant. Grind in a food processer until coarse, not fine. Mix in with the rest of the rub ingredients.

Debone the lamb leg and butterfly it. Leave the shank bone on if you wish. Even out the thickness of the butterflied meat with a mallet. Massage in the rub and salt and roll up the lamb. Tie it tightly with butcher twine. Sprinkle more salt on top.

Wash and dry the new potatoes, place them on the bottom of a roasting pan and place the lamb on top. Drizzle olive oil on top and roast in a 350F oven about an hour for medium rare (145F internal temperature) or another 15 minutes for medium (160F internal temperature).

In the last 20 minutes, you can add vegetables like sliced zucchini, fennel, bell peppers or rapini and baste them with pan drippings so they soak in the flavours.

Once the lamb is cooked to desired doneness, rest it for 20 minutes and then slice it across the grain and serve with pan roasted potatoes and vegetables.

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