1 lamb leg about 5 to 6 pounds (2.2 to 3 kilograms) before boning
4 cloves garlic, chopped
4 anchovies, chopped
1 teaspoon ground fennel seeds
2 tablespoons chopped mint
1 tablespoon chopped rosemary
3 tablespoons chopped parsley
Pinch chili flakes
2 tablespoons olive oil
Salt and freshly ground pepper
½ cup red wine
1 tbsp balsamic vinegar
2 cups low salt beef or chicken stock
1 tbsp black currant or apple jelly
Preheat oven to 450 F.
Combine garlic, anchovies, fennel seeds, mint, rosemary, parsley, chili flakes and olive oil in food processor and combine until chunky. Spread the paste inside the lamb with a spoon and rub any remaining mixture over the lamb skin. Season with salt and pepper.
Place on a rack in a roasting pan. Roast for 10 minutes then reduce heat to 300 F. Continue to roast for 1 hour and 45 minutes to 2 hours and 15 minutes or until the juices are just pink. 140 F on a meat thermometer at the thickest part is just right. It will give you both medium and rare pieces.
Cover with a tea towel and let sit for 10 minutes while making the gravy.
Drain out all the fat from the roasting pan and place over medium heat. Pour in red wine and balsamic vinegar, scraping all the bits along the base together. Reduce by half and add stock. Bring to boil and simmer until reduced by half.
Add jelly and reduce until slightly thickened. Serve with the lamb.
This lamb would be splendid with herbal southern French reds (from such appellations as Côtes du Rhône, Gigondas and Minervois). A few kosher choices if you make the lamb shoulder: Weinstock Cellar Select Cabernet Sauvignon from California ($23.95) and Tabor Galil Merlot from Israel ($17.95). - Beppi Crosariol