Roast Leg of Lamb with Apples and Fennel

Name: Roast Leg of Lamb with Apples and Fennel
Ingredients: 1 (5-lb.) bone-in leg of lamb, shank bone exposed; Kosher salt; freshly ground black pepper; 10 cloves garlic, peeled and halved crosswise; 1⁄3 cup rosemary leaves; 6 small, firm, tart apples, such as Fuji, Gala, or Granny Smith, left whole and cored with an apple corer; 1 small yellow onion, quartered; 1 medium bulb fennel, trimmed and cut into 3/4" wedges; 1 cup red currant jelly, plus more for serving; 1 cup apple juice; 1⁄2 cup pomegranate molasses; Zest and juice of 1 lemon; Mint leaves, to garnish (optional)

www.saveur.com

Babette Hayes shared her recipe for this succulent roast, which is cooked alongside apples and fennel, perfumed with garlic and rosemary, and has a sweet-tart crust from a glaze of red currant jelly...

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Cooking tools:

Oven
Butcher's twine
Paring knife
Baking dish
Aluminum foil
Mixing bowl
Whisk
Instant-read thermometer
Apple corer
Chef's knife
Cutting board
Serving platter
Measuring cup
Spoon
Measuring spoon

Ingredients

1 (5-lb.) bone-in leg of lamb, shank bone exposed
Kosher salt
freshly ground black pepper
10 cloves garlic, peeled and halved crosswise
1⁄3 cup rosemary leaves
6 small, firm, tart apples, such as Fuji, Gala, or Granny Smith, left whole and cored with an apple corer
1 small yellow onion, quartered
1 medium bulb fennel, trimmed and cut into 3/4" wedges
1 cup red currant jelly, plus more for serving
1 cup apple juice
1⁄2 cup pomegranate molasses
Zest and juice of 1 lemon
Mint leaves, to garnish (optional)