Broiled Leg of Lamb with Orange and Fennel

1. Prepare Aromatic Blend

In a small bowl, mix the minced shallot, fresh thyme, grated orange zest, and crushed fennel seeds until well combined. This will be the aromatic blend that flavors both the lamb and the vegetables.

2. Prepare the Lamb

Prepare the lamb by placing it on a broiler pan. Sprinkle it generously with coarse kosher salt and freshly ground pepper. Rub one tablespoon of the shallot mixture onto the lamb, ensuring it’s evenly coated. Then, brush the lamb with olive oil to help it brown beautifully under the broiler.

3. Prepare the Vegetables

In a large bowl, combine the fennel bulb wedges and red onion wedges. Add one tablespoon of olive oil and one tablespoon of the shallot mixture, tossing the vegetables until they are well coated. Sprinkle them with salt and pepper to taste. Set these aside for the moment.

4. Arrange Vegetables on Baking Sheet

Brush a heavy large baking sheet lightly with olive oil and transfer the seasoned vegetables onto it, arranging them in a single layer.

5. Broil the Lamb

Position your oven rack about six inches from the heat source and preheat the broiler. Broil the lamb for about 8 minutes on each side, or until a meat thermometer inserted into the thickest part reads 125°–130°F (52°–54°C) for medium-rare. Once done, transfer the lamb to a warmed platter and tent it loosely with foil to keep it warm and juicy.

6. Broil the Vegetables

Adjust your oven rack for the vegetables and broil them for about 3–4 minutes per side, or until they are tender and slightly charred.

7. Make the Sauce

While the vegetables are broiling, make the sauce. Degrease the juices left in the broiler pan by setting it over medium heat on the stove top. Add the dry vermouth and chicken broth, stirring to combine. Boil the mixture for about 3 minutes, then stir in the reserved shallot mixture. Continue to boil for another 2 minutes until the sauce thickens slightly. Mix in any juices that have collected from the tented lamb to add depth to the sauce, and taste to adjust seasoning if needed.

8. Serve

To serve, slice the lamb against the grain into thin pieces. Arrange the lamb slices and roasted vegetables on plates, and drizzle with the savory sauce. Enjoy the delightful blend of citrus, fennel, and perfectly broiled lamb.