Fennel dominates the flavours. A well-rounded Chardonnay is the perfect match.
Ingredients
| 4 cloves | Garlic, crushed |
| 1 Tbsp | Fennel seeds |
| 25 g | Butter, softened |
| 1 ½ kgs | Lamb leg steaks (Main) |
| 4 | Fennel bulbs |
| ¼ cup | Olive oil |
| ½ cup | Red wine |
| ½ cup | Orange juice |
| 1 ½ cups | Beef stock, or lamb stock |
Directions
- Preheat the oven to 180C. Lightly oil a roasting pan.
- Combine the garlic, fennel seeds and butter. Score the lamb as you would a ham. Brush well with the butter mixture.
- Halve or quarter the fennel bulbs. Toss with the oil and season. Place in the roasting pan. Top with the lamb. Roast until the internal temperature is 75C, about 1 1/2 hours. Remove the lamb and fennel to a warm platter. Tent with foil and cover with a towel. Stand for 15 minutes before carving.
- Meanwhile, add the liquids to the roasting pan. Scrape any browned pieces from the bottom. Boil until slightly thickened. Season and serve as a sauce.
Hints for making the most of your roast
- Ensure the meat is at room temperature before placing it in the oven.
- Weigh the meat to calculate the cooking time.
- Use a meat thermometer to take any guesswork out of the cooking time.
- Cover the roast with foil after removing from the oven. Top with a thick towel and rest for at least 15 minutes (depending on the size) before carving.
- To help make a dark gravy, lightly brown the flour in a small, dry pan before adding to the pan juices and/or stock. Or place a couple of tablespoons of flour in a corner of the roasting pan.