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Easter Lamb




Source of Recipe


the net


List of Ingredients




1 Bulb of fresh fennel (anise)
4 tbsp Chopped garlic or more
-if you like
Salt and plenty of fresh
-ground pepper


Recipe



1 Get a leg of lamb and ask the butcher to bone it and butterfly it for you.
2 Do not let him tie it in a roast but ask him for some butcher string so you can do it by yourself.
3 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.
4 Now you are going to make your own roast of boneless lamb.
5 To begin...lay the meat out flat on a large clean surface skin side down.
6 Cut off the fuzzy top of the fennel and wash thoroughly.
7 Cut into 4" stalks using everything (save the bulb) cover the meat first with salt and pepper.
8 Spread the garlic all over the meat.
9 Lay the pieces of fennel next spread over the meat.
10 Now roll up like a jellyroll and start tying with the string about 2 " apart.
11 Get it as tight as you can.
12 Then tie it lengthwise tucking the ends in. place in a roasting pan and lightly oil top and sides.
13 Salt an pepper the roast.
14 Cut the fennel bulb into chunks and drizzle with about 2 tbls of melted butter or oli.
15 Bake at 350°F for about 1 hour covered.
16 Turn every ½ hour.
17 Remove cover and continue to bake 1 hour uncovered.
18 Before the last ½ hour add ½ cup white wine.
19 When done, remove the meat to a warm platter.
20 Do not cut too early, lamb gets cold fast.
21 Put the roasting pan on top of the stove and make a gravy with the drippings.
22 Add flour and water.
23 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