The nice thing about this recipe is most of the work is done early (or the day before) and it is forgiving about how long it rests after roasting.

Ingredients

• 2 garlic cloves, chopped
• 1 c fresh flat-leaf parsley leaves
• 1 Tab fennel seeds, crushed
• ¼ c olive oil
• kosher salt and freshly ground black pepper
• 1 5 lb boneless leg of lamb, tied
• ½ c red wine vinegar
• ⅓ c honey
• Mint Aioli

Directions:

1. Pulse garlic, parsley, fennel seeds in a small food processor until very finely chopped.
2. Add oil and process until smooth.
3. Season generously with salt and pepper (mixture should taste quite salty as this is the only seasoning meat will get).
4. Rub parsley mixture all over lamb.
5. Transfer to a roasting pan, cover, and chill at least 8 hours.
6. Let lamb sit at room temperature 1 hour.
7. Bring vinegar and honey to a boil in a small saucepan.
8. Reduce heat and simmer, stirring occasionally, until slightly thickened, 8–10 minutes. Set glaze aside.
9. Place rack in the middle of oven and preheat to 325°.
10. Roast the lamb until an instant-read thermometer inserted into the thickest part of lamb registers 100°, about 50 minutes.
11. Increase oven temperature to 450°, brush roast with glaze, and continue to roast until an instant-read thermometer registers 120°, 15 minutes longer.
12. Transfer lamb to a cutting board and let rest 30 minutes before carving (temperature will rise to 140° for medium-rare while lamb is resting).

Serves: 12

Source: Bon Appétit October 2013

Comments: If the lamb has netting remove it and tie the roast in 3 – 4 places with string. Otherwise when the lamb is cooked and you remove the net, you will remove all the good crust too. You can simply cut the string while you are carving.

Mint Aioli

I like the Mint Aioli much better with the lamb than mint jelly (too sweet) or mint sauce (too thin).

Ingredients:

• 1 c mayonnaise
• ½ c finely chopped fresh mint
• 2 Tab minced garlic
• 1 Tab white wine vinegar
• salt to taste

Directions:

1. In a small bowl, mix mayonnaise, chopped mint leaves, minced garlic ,and white wine vinegar. Add salt to taste.
2. Cover and chill overnight.

Serves: Makes 1 cup

Source: Sunset June 2001