Meat + Poultry Lamb Lamb Shank Petite Leg of Lamb with Pickled Rhubarb Salsa 1 Review Food & Wine’s Justin Chapple loves leg of lamb, but it’s sometimes such a commitment to make a whole one. Here, he opts to roast a petite leg, which is the shank end with the hip bone removed. It’s ideal for a small group. Slideshow: More Lamb Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on April 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 40 mins Total Time: 2 hrs 45 mins Yield: 6 Ingredients SALSA: 1 cup apple cider vinegar 3 tablespoons sugar 1 tablespoon kosher salt 1/2 pound rhubarb, cut into 1/3-inch pieces 2 tablespoons minced red onion 1/4 cup finely chopped parsley LAMB: 1/4 cup extra-virgin olive oil 1/4 cup minced garlic 2 tablespoons finely chopped thyme 1 tablespoon crushed fennel seeds 1 tablespoon kosher salt 2 teaspoons pepper One 4 1/2-pound semi-boneless leg of lamb (shank end; hip bone removed) Directions Make the salsa In a medium saucepan, combine the cider vinegar with the sugar, salt and 1 cup of water and bring to a boil. Remove from the heat and add the rhubarb and onion. Let cool completely, then transfer to a medium bowl and refrigerate for 1 hour. Drain well, return to the bowl and stir in the parsley. Meanwhile, make the lamb Preheat the oven to 400° and set a rack on a baking sheet. In a small bowl, whisk the olive oil with the garlic, thyme, fennel seeds, salt and pepper. Using a paring knife, poke holes all over the lamb. Rub the garlic mixture all over the lamb and transfer it to the rack. Roast the lamb for about 1 hour and 20 minutes, until an instant-read thermometer inserted in the thickest part registers 135°. Transfer the lamb to a carving board and let rest for 30 minutes. Carve the lamb and serve with the salsa. Make Ahead The pickled rhubarb salsa can be refrigerated for up to 2 days. Stir in the parsley before serving. Rate it Print