Lamb and Fennel Sitting in a Tree

So moist and tender

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 large sheet of plastic wrap place some of the spice mix. Place lamb on top of it and then spread the rest of the spices all over the meat. Wrap up tightly in the plastic and marinate in the refrigerator for at least two hours and up to eight. Core fennel and chop into large chunks. Cut shallots into quarters and mix with fennel. Add a little olive oil and remaining rosemary to vegetables and mix well. In a large roasting pan, place a rack and place lamb on top. Roast meat in oven at 365 degrees for 45 minutes. Remove pan from oven and add fennel mixture under roasting rack. Mix it well with any juice or fat that has already come off the meat. Place back in the oven and roast until meat is done, about 135 degrees in the center. Make sure to stir the vegetables every 15-20 minutes to help distribute the juices and keep the vegetables from burning. Remove from oven and let meat rest for 15 minutes before slicing. Serve with fennel on the side.