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Monday, January 8

Boneless leg of lamb with tomato-olive relish

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
  1. Place the lamb in a resealable plastic bag. 
  2. 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. 
  3. 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. 
  4. Preheat the oven to 400°F; arrange a rack in the center of the oven. 
  5. Remove the lamb from the marinade, and pat dry with paper towels. 
  6. Over medium-high heat, warm enough oil to lightly coat the bottom of a large, heavy, ovenproof roasting pan. 
  7. Add the lamb, and brown on all sides, for 6 to 8 minutes. 
  8. 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. 
  9. Remove the lamb to a carving board and tent loosely with foil; let rest for 15 minutes. 
  10. Slice the meat ½-inch thick, and arrange the slices overlapping on a platter; serve with the tomato-olive relish. 
Recipe mildly adapted from Sunday Roasts by Betty Rosbottom.

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