Broiled Leg of Lamb with Orange and Fennel

In a small bowl, stir together the shallot, thyme, orange zest and fennel seeds. Place the lamb on a broiler pan and season the meat on both sides with salt and a generous amount of pepper. Rub 1 Tbs. of the shallot mixture into each side of the lamb. Brush all over with olive oil.

In a large bowl, combine the fennel bulb, onion and the 1 Tbs. olive oil and stir to coat. Reserve 1 Tbs. of the shallot mixture for the sauce; add the remaining shallot mixture to the vegetables and stir to coat. Season with salt and pepper. Brush a large, heavy baking sheet with olive oil. Transfer the vegetables to the sheet and arrange in a single layer.

Position an oven rack so the meat will be 4 inches from the heat source and preheat the broiler. Broil the lamb, turning once, until an instant-read thermometer inserted into the thickest part of the meat registers 125° to 130°F for rare to medium-rare, about 8 minutes per side. Transfer the lamb to a warmed platter and cover loosely with aluminum foil.

Adjust the oven rack so the vegetables will be 2 to 3 inches from the heat source. Broil the vegetables, turning once, until they start to brown, 3 to 4 minutes per side.

Degrease the juices in the bottom part of the broiler pan. Set the pan on the stovetop over medium heat. Add the vermouth and bring to a boil, stirring to scrape up the browned bits. Boil until syrupy, about 3 minutes. Add the broth and boil until it thickens slightly, about 2 minutes. Stir in the reserved shallot mixture and any lamb juices from the platter. Taste and adjust the seasonings with salt and pepper.

Cut the lamb into thin slices and serve immediately with the vegetables and sauce.

Serves 4.

Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Weldon Owen, 2011).