Petite Leg of Lamb with Pickled Rhubarb Salsa

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Food & Wine’s Justin Chapple loves leg of lamb, but it’s sometimes such a commitment to make a whole one. Here, he opts to roast a petite leg, which is the shank end with the hip bone removed. It’s ideal for a small group. Slideshow: More Lamb Recipes

By

Justin Chapple

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Petite Leg of Lamb with Pickled Rhubarb Salsa — Photo: © Con Poulos

Active Time:

40 mins

Total Time:

2 hrs 45 mins

Yield:

6

Cook Mode (Keep screen awake)

Ingredients

SALSA:

1 cup apple cider vinegar
3 tablespoons sugar
1 tablespoon kosher salt
1/2 pound rhubarb, cut into 1/3-inch pieces
2 tablespoons minced red onion
1/4 cup finely chopped parsley

LAMB:

1/4 cup extra-virgin olive oil
1/4 cup minced garlic
2 tablespoons finely chopped thyme
1 tablespoon crushed fennel seeds
1 tablespoon kosher salt
2 teaspoons pepper
One 4 1/2-pound semi-boneless leg of lamb (shank end; hip bone removed)

Directions

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.
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.
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.