Oh I can’t wait to try this. I LOOOOOVE lamb.
Roasted fennel is one of those things that smells so good, and tastes even better. How to make it even more tasty?
Roast it in rendered lamb fat.
Red onion can be substituted for shallots if need be. The leg of lamb can be deboned before roasting to make it easier to slice. If you do, the cooking time will be reduced so, be careful not to dry out the meat.
Roast Lamb with Fennel and Shallot
- 3-4 lb leg of lamb
- 4 tbsp fresh rosemary chopped
- 6 cloves garlic minced to almost a paste
- 1 tbsp sea salt
- 1 tsp cracked black pepper
- 1 lemon
- 2 fennel bulbs
- 4 large shallots
- olive oil
Wash and dry leg of lamb. In a bowl mix three tablespoons rosemary, zest and juice from lemon, sea salt, pepper, and garlic. Add enough olive oil to form mixture into a rough paste. On a…
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