Name: Fennel-Rubbed Leg of Lamb with Salsa Verde
Yield: 8 servings
Ingredients: 1 4–5-pound butterflied boneless leg of lamb, rolled, tied; Kosher salt, freshly ground pepper; 3 tablespoons fennel seeds; 4 teaspoons crushed red pepper flakes; 4 garlic cloves, finely grated; 3 tablespoons plus ¼ cup olive oil; 2½ pounds small or medium carrots with tops; ½ cup finely chopped parsley; ¼ cup finely chopped chives; 2 tablespoons (or more) fresh lemon juice; 2 tablespoons olive oil; Kosher salt, freshly ground pepper; A spice mill or mortar and pestle

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Michael Graydon + Nikole Herriott

If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.

Recipe notes