Fennel Rubbed Leg of Lamb with Carrots and Salsa Verde
Ingredients
- 1 (4–5-pound) butterflied boneless leg of lamb, rolled, tied
- Kosher salt, freshly ground pepper
- 3 tablespoons fennel seeds
- 4 teaspoons crushed red pepper flakes
- 4 garlic cloves, finely grated
- 3 tablespoons plus 1/4 cup olive oil
- 2 1/2 pounds small or medium carrots with tops
- 1/2 cup finely chopped parsley
- 1/4 cup finely chopped chives
- 2 tablespoons (or more) fresh lemon juice
- 2 tablespoons olive oil
- Kosher salt, freshly ground pepper
- A spice mill or mortar and pestle
Instructions
Fennel-Rubbed Leg of Lamb with Carrots and Salsa Verde serves 8 original recipe by Epicurious.
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