![Petite Leg of Lamb with Pickled Rhubarb Salsa](https://cdn.statically.io/img/www.foodandwine.com/thmb/mVRukoMy4Rq3qJr2vQa7nCSbd2A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/petite-leg-of-lamb-with-pickled-rhubarb-salsa-XL-RECIPE0417-a90fd9eb901e47cd8e32c01881cb4a23.jpg)
Ingredients
SALSA:
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1 cup apple cider vinegar
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3 tablespoons sugar
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1 tablespoon kosher salt
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1/2 pound rhubarb, cut into 1/3-inch pieces
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2 tablespoons minced red onion
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1/4 cup finely chopped parsley
LAMB:
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1/4 cup extra-virgin olive oil
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1/4 cup minced garlic
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2 tablespoons finely chopped thyme
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1 tablespoon crushed fennel seeds
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1 tablespoon kosher salt
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2 teaspoons pepper
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One 4 1/2-pound semi-boneless leg of lamb (shank end; hip bone removed)
Directions
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Make the salsa In a medium saucepan, combine the cider vinegar with the sugar, salt and 1 cup of water and bring to a boil. Remove from the heat and add the rhubarb and onion. Let cool completely, then transfer to a medium bowl and refrigerate for 1 hour. Drain well, return to the bowl and stir in the parsley.
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Meanwhile, make the lamb Preheat the oven to 400° and set a rack on a baking sheet. In a small bowl, whisk the olive oil with the garlic, thyme, fennel seeds, salt and pepper. Using a paring knife, poke holes all over the lamb. Rub the garlic mixture all over the lamb and transfer it to the rack.
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Roast the lamb for about 1 hour and 20 minutes, until an instant-read thermometer inserted in the thickest part registers 135°. Transfer the lamb to a carving board and let rest for 30 minutes. Carve the lamb and serve with the salsa.
Make Ahead
The pickled rhubarb salsa can be refrigerated for up to 2 days. Stir in the parsley before serving.