Boneless leg of lamb with tomato-olive relish

Lamb, boneless leg with a thin layer of fat	2 ½ to 3 pounds
Wine, dry red	½ cup
Oil, olive	¼ cup
Garlic, smashed	5 cloves
Fennel seeds, crushed	1 teaspoon
Salt, kosher	½ teaspoon
Pepper, freshly ground	½ teaspoon
Tomatoes, grape-sized, halved lengthwise, cut into thin slivers, but not seeded	1 cup
Olives, kalamata, cut lengthwise into thin slivers	½ cup
Basil, fresh, minced	3 tablespoons
Rosemary, fresh, minced	2 teaspoons
Fennel seeds, crushed	1 ½ teaspoons
Pepper, red flakes	¼ teaspoon

1. Place the lamb in a resealable plastic bag. 
2. In a small bowl, stir together the wine, oil, garlic, fennel seeds, salt, and pepper; pour over the lamb, seal the bag, and refrigerate for 3 to 8 hours, turning occasionally. 
3. In a small bowl, combine the tomatoes, olives, basil, rosemary, fennel seeds, and pepper flakes; side aside at room temperature for up to 3 hours. 
4. Preheat the oven to 400°F; arrange a rack in the center of the oven. 
5. Remove the lamb from the marinade, and pat dry with paper towels. 
6. Over medium-high heat, warm enough oil to lightly coat the bottom of a large, heavy, ovenproof roasting pan. 
7. Add the lamb, and brown on all sides, for 6 to 8 minutes. 
8. Place the lamb in the oven, and roast until a thermometer registers 130°F when inserted into the thickest part of the meat, for 35 to 45 minutes, depending on the size of the roast. 
9. Remove the lamb to a carving board and tent loosely with foil; let rest for 15 minutes. 
10. Slice the meat ½-inch thick, and arrange the slices overlapping on a platter; serve with the tomato-olive relish. 

Recipe mildly adapted from Sunday Roasts by Betty Rosbottom.