Fennel Rubbed Leg of Lamb with Salsa Verde
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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