Easter Lamb



INGREDIENTS:

1 Bulb fresh fennel (anise)

ground pepper

4 tablespoon Chopped garlic or more

DIRECTIONS:

1. 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.

2. To begin...Lay the meat out flat on a large clean
surface skin side down. Cut off the fuzzy top of the
fennel and wash thoroughly. cut into 4" stalks using
everything (save the bulb) 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
tbls of melted butter or oli. Bake at 350 for about 1
hour covered. Turn every 1/2 hour. Remove cover and
continue to bake 1 hour uncovered. Before the last 1/2
hour 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.



Easter Lamb