Lamb, boneless leg with a thin layer
of fat
|
2 ½ to 3 pounds
|
Wine, dry red
|
½ cup
|
Oil, olive
|
¼ cup
|
Garlic, smashed
|
5 cloves
|
Fennel seeds, crushed
|
1 teaspoon
|
Salt, kosher
|
½ teaspoon
|
Pepper, freshly ground
|
½ teaspoon
|
Tomatoes, grape-sized, halved lengthwise, cut into
thin slivers, but not seeded
|
1 cup
|
Olives, kalamata, cut lengthwise into
thin slivers
|
½ cup
|
Basil, fresh, minced
|
3 tablespoons
|
Rosemary, fresh, minced
|
2 teaspoons
|
Fennel seeds, crushed
|
1 ½ teaspoons
|
Pepper, red flakes
|
¼ teaspoon
|
- Place the lamb in a resealable plastic bag.
- In a small bowl, stir together the wine, oil, garlic, fennel seeds, salt, and pepper; pour over the lamb, seal the bag, and refrigerate for 3 to 8 hours, turning occasionally.
- In a small bowl, combine the tomatoes, olives, basil, rosemary, fennel seeds, and pepper flakes; side aside at room temperature for up to 3 hours.
- Preheat the oven to 400°F; arrange a rack in the center of the oven.
- Remove the lamb from the marinade, and pat dry with paper towels.
- Over medium-high heat, warm enough oil to lightly coat the bottom of a large, heavy, ovenproof roasting pan.
- Add the lamb, and brown on all sides, for 6 to 8 minutes.
- Place the lamb in the oven, and roast until a thermometer registers 130°F when inserted into the thickest part of the meat, for 35 to 45 minutes, depending on the size of the roast.
- Remove the lamb to a carving board and tent loosely with foil; let rest for 15 minutes.
- Slice the meat ½-inch thick, and arrange the slices overlapping on a platter; serve with the tomato-olive relish.
