We’re always looking for delicious meat dishes that can feed a crowd with minimal effort, and this lamb is exactly that. Roasted whole and carved just before mealtime, it’s special enough for occasions and accessible enough for a weeknight meal.
Servings 8 people
- 1 (3 1⁄2 to 4 pound) boneless leg of lamb, fatty-side scored, and tied (ask the butcher to do this)
- 4 Meyer lemons halved and seeded
- 1 tablespoon fennel seeds
- 6 cloves garlic peeled and crushed
- 1⁄2 cup coarsely chopped flat-leaf parsley stems included
- 1⁄4 cup olive oil plus more for drizzling
- Leaves from 2 sprigs fresh oregano
- Kosher salt
- Freshly ground black pepper
- 1⁄2 cup salt-cured black olives pitted and halved
- 1 cup purslane for garnish, optional
Remove the lamb from the fridge to rest at room temperature for 30 minutes. On a preheated grill (or grill pan over medium heat with a light drizzle of olive oil), char the lemons, cut sides down, until lightly charred, about 5 minutes. Reserve.
Preheat the oven to 375°F. In a food processor pulse the fennel seeds to pulverize, then add the garlic, parsley, and olive oil. Pulse to make a loose paste. Smear the paste all over the lamb, and sprinkle on the oregano leaves.
Season the lamb with 2 teaspoons kosher salt and generously pepper to taste. Roast, fat side up, on a rack in a roasting pan until a meat thermometer inserted into the thickest part of the meat registers 130°F, or medium-rare, about 60 to 80 minutes. Remove the
lamb from the oven and let it rest for 30 minutes. Slice, transfer to a platter, garnish with olives, purslane, and grilled lemons, and serve.
Photo: Maren Caruso