Broiled Leg of Lamb with Orange and Fennel

Chopped shallots, fresh thyme, orange zest and fennel seeds do triple work here, flavoring the lamb, vegetables and sauce. Roast halved fingerling potatoes, tossed with olive oil and rosemary, in a hot oven to serve alongside the lamb.

 

Broiled Leg of Lamb with Orange and Fennel

 

2 Tbs. minced shallot

2 Tbs. minced fresh thyme

2 Tbs. grated orange zest

2 1/4 tsp. crushed fennel seeds

1 1/4-1 1/2 lb. (625-750 g.) boneless leg of lamb, fat well trimmed

Coarse kosher salt and freshly ground pepper

1 Tbs. olive oil, plus more for brushing

1 large fennel bulb, cut lengthwise into wedges 1/4-1/2 inch (6-12 mm.) thick

1 large red onion, cut lengthwise into wedges 1/4-1/2 inch (6-12 mm.) thick

1/3 cup (3 fl. oz./80 ml.) dry vermouth

1/3 cup (3 fl. oz./80 ml.) low-sodium chicken broth

 

In a small bowl, mix the shallot, thyme, orange zest and fennel seeds. Place the lamb on a broiler pan and sprinkle both sides with salt and a generous amount of pepper. Rub 1 tablespoon of the shallot mixture into each side of the lamb. Brush all over with olive oil. In a large bowl, combine the fennel bulb and onion; add 1 tablespoon oil and toss to coat. Set aside 1 tablespoon of the shallot mixture for the sauce; add the remaining shallot mixture to the vegetables and toss to coat. Sprinkle with salt and pepper. Brush a heavy large baking sheet with olive oil; transfer the vegetables to the sheet and arrange in a single layer.

 

Position an oven rack so the meat will be 4 inches (10 cm.) from the heat source, and preheat the broiler. Broil the lamb until a thermometer inserted in the thickest part registers 125-130 degrees F (52-54 degrees C) for medium-rare, about 8 minutes per side. Transfer the lamb to a warmed platter and tent loosely with foil.

 

Adjust the oven rack so the vegetables will be 2-3 inches (5-7.5 cm.) from the heat source. Broil the vegetables until they start to brown, 3-4 minutes per side.

 

Degrease the juices in the bottom part of the broiler pan. Set the pan on the stove top over medium heat. Add the vermouth and bring to a boil, stirring up the browned bits. Boil until syrupy, about 3 minutes. Add the broth and boil until it thickens slightly, about 2 minutes. Mix in the reserved shallot mixture and any lamb juices from the platter. Taste and adjust the seasoning.

 

Slice the meat thinly and serve right away with the vegetables and sauce. Serves 4.