ROAST LAMB WITH ROSEMARY AND FENNEL

ROAST LAMB WITH ROSEMARY AND FENNEL image

Yield 8 - 10 people

Number Of Ingredients 11

2 cups fresh coarse bread crumbs
1/ÂÂ2 cup plus 2 tablespoons pine nuts
3 tablespoons coarsely chopped fresh rosemary
4 anchovy fillets
3 medium cloves garlic
2 teaspoons fennel seeds, crushed in a mortar or with a mallet
1/ÂÂ2 cup plus 3 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
Kosher salt
Freshly ground black pepper
6 pound bone-in leg of lamb (aitchbone removed), shank bone on

Steps:

Preheat the oven to 375ÃÂ°F. In a food processor, combine the bread crumbs, pine nuts, rosemary, anchovy, garlic, and fennel seeds. Process until the nuts and garlic are finely chopped, 10 to 15 seconds. Add 1/ÂÂ2 cup of the olive oil, mustard, a pinch of salt, and a few grinds of pepper to the food processor. Process until combined. Heat the remaining 3 tablespoons of oil in a large, heavy-duty roasting pan set over medium heat. Sear the lamb on all sides until deeply browned, 3 to 4 minutes per side. (You'll need to prop up and support the leg with tongs to sear some areas.) Set the leg in the pan with the flatter side down. Spread the bread crumb mixture evenly on top of the leg and partially down the sides. Roast until medium rare, 70 to 80 minutes, when an instant-read thermometer inserted into the deepest section of meat (without touching the bone) should read 130Â°F. Let the meat rest for at least 20 minutes before carving.