1 Fresh fennel bulb
4 tb Garlic; chopped,
- or to taste
Salt
Pepper; fresh ground,
- plenty
Get a leg of lamb and ask the butcher to bone it and butterfly it
for you. Do not let him tie it in a roast but ask him for some
butcher string so you can do it by yourself. When you get the lamb
home, try to remove as much fat from the inside as possible if the
butcher didn't clean it well. Now you are going to make your own
roast of boneless lamb.
Cut off the fuzzy top of the fennel and wash thoroughly. Cut into
4" stalks using everything; save the bulb.
Lay the meat out flat on a large clean surface skin side down.
Cover the meat first with salt and pepper. Spread the garlic all
over the meat. Lay the pieces of fennel next spread over the meat.
Now roll up like a jellyroll and start tying with the string about
2" apart. Get it as tight as you can. Then tie it lengthwise
tucking the ends in. Place in a roasting pan and lightly oil top
and sides. Salt an pepper the roast.
Cut the fennel bulb into chunks and drizzle with about 2 tb melted
butter or oil. Bake at 350°F for about 1 hour covered. Turn every
30 minutes. Remove cover and continue to bake 1 hour uncovered.
Before the last 30 minutes add 1/2 cup white wine. When done,
remove the meat to a warm platter. Do not cut too early, lamb gets
cold fast. Put the roasting pan on top of the stove and make a
gravy with the drippings. Add flour and water. You may even use a
bit more wine or broth, adjust for salt, strain and serve on the
side for the meat or mashed potatoes.
