Roast Leg Of Lamb With Fennel And Orange Rub

Serves 8
Published in: Cooking In Style The Costco Way


Zest from 2 oranges
2 tablespoon fennel seed -- toasted, then cooled and ground
1 tablespoon kosher Salt
1 1/2 teaspoon black pepper
1 tablespoon Dijon Mustard
2 tablespoon rosemary -- minced
2 teaspoon garlic -- minced fresh
1/4 cup extra virgin olive oil
5 lbs leg of lamb -- boneless, trimmed


To prepare the rub, place grated orange zest, fennel seed, salt,
pepper, mustard, rosemary, garlic and olive oil in a small bowl and
mix together well.

Remove netting from lamb. Rub with 1/3 of the rub mixture,, over the
inside surface of the leg. Tie the the roast together with three pieces
of string. Place a roasting rack in a shallow roasting pan. Rub remainder
of rub all over the outside of the roast. Marinate, covered and
refrigerated, for at least 1 hour or overnight. When ready to roast,
preheat oven to 450F. Roast lamb for 15 minutes, then turn oven down to
325F. Continue roasting for about 1 hour, till internal temperature
reaches 135F to 140F. Medium rare. Let lamb rest for 15 minutes before
serving. To serve, remove string and cut agaist the grain in thin slices.
Makes 8 to 10 servings

http://www.terrypogue.com/Terry

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/