Roast Leg of Pork with Fresh Herbs and Fennel Seeds

12 Servings with leftovers

Best if seasoned and refrigerated overnight, so plan ahead.

Ingredients:

3 tbsp. kosher salt
2 tbsp fennel seeds
2 tbsp chopped basil
2 tbsp chopped thyme
2 tbsp chopped garlic
2 tbsp coarsely ground pepper
1 tbsp chopped sage
1 tbsp chopped rosemary
2 tsp ground coriander
One 18 to 20 lb. whole leg of pork with skin, partially boned, fat trimmed to 1/3 inch.

Directions:

In a mini food processor, combine the salt, fennel, basil, thyme, garlic, pepper, sage, rosemary and coriander.

Process to a paste.

Spread one third of the herb paste into the pocket where the hip and leg bones were.

Using cotton twine, tie the roast in 5 places to give it a neat shape.

With a sharp, knife, make 3 dozen slits through the skin and fat all over the top of the roast.

Rub the remaining herb paste all over the surface of the roast and into the slits.

Refrigerate the roast overnight.

Remove the meat from the refrigerator 2 hours before roasting.

Preheat the oven to 450 degrees. Put the meat on a rack set in a large roasting pan and roast in the lower third of the oven for 20 minutes.

Turn the pan around.

Reduce the oven temperature to 325 degrees and roast the meat for 3 ½ hours longer, turning the pan again after 1 ½ hours.

Turn the pan one last time and roast the meat for 15 minutes longer, or until an instant read thermometer inserted in the thickest part registers 145 degrees.

If the skin isn’t crisp, turn the heat up to 400 degrees for the last 15 minutes.

Remove from the oven, cover loosely with foil and let rest for 30 to 45 minutes; the final temperature will be 150 degrees to 155 degrees.

Carve the roast and serve with the degreased pan juices.