Roast Leg of Lamb with Fennel and Orange Rub

Finely minced zest of 2 oranges
2 tablespoons toasted fennel seed, ground
1 tablespoon kosher salt
1 1/2 teaspoons cracked black pepper
1 tablespoon Dijon mustard
2 tablespoons minced fresh rosemary
2 teaspoons minced fresh garlic
1/4 cup extra-virgin olive oil
5 pounds boneless, trimmed Australian leg of lamb
1. To prepare the rub, place grated orange zest, fennel seed, salt, pepper, mustard, rosemary, garlic and olive oil in a small bowl and mix together well.
2. Remove netting from lamb. Rub 1/3 of the rub mixture over the inside surfaces of the leg. Tie the roast together with 3 pieces of string.
3. Place a roasting rack in a shallow roasting pan or sided baking sheet. Rub remainder of rub all over the outside of the roast. Marinate, covered and refrigerated, for at least 1 hour, or up to overnight.
4. When ready to roast, preheat oven to 450°F.
5. Roast lamb for 15 minutes, then turn oven temperature down to 325°F.
Continue roasting for about 1 hour, or until internal temperature is 135-140°F
6. Let the lamb rest for 5-10 minutes before serving. To serve, remove string and cut against the grain in thin slices.
Makes 8-10 servings.