Reverse-Sear Leg of Lamb with Garlic, Fennel and Herbs

Ingredients

• ¾ cup lightly packed fresh oregano
• ¼ cup lightly packed fresh rosemary
• 2 tablespoons fennel seeds
• 1 tablespoon black peppercorns
• 1 teaspoon red pepper flakes
• 10 medium garlic cloves, smashed and peeled, divided
• Kosher salt and ground black pepper
• ¼ cup plus 1 tablespoon extra-virgin olive oil, divided
• 2 tablespoons honey
• 1 tablespoon grated lemon zest, plus 1 lemon halved crosswise
• 5-6 pound boneless leg of lamb, twine or netting removed, trimmed
• 3 pounds Yukon Gold potatoes, unpeeled, sliced into ½-inch thick rounds

Instructions

1. Process the herbs, spices, six garlic cloves and salt; stir in oil, honey and lemon zest.
2. Rub over the lamb, roll and tie, then rest.
3. Toss potatoes with remaining garlic and oil; roast beneath the lamb at 250°F.
4. Increase to 450°F, add lemon halves and finish browning the lamb and potatoes.
5. Rest and slice the lamb; serve with potatoes, lemon juice and pan juices.