Fennel with lamb

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

1. Preheat the oven to 180C. Lightly oil a roasting pan.
2. Combine the garlic, fennel seeds and butter. Score the lamb as you would a ham. Brush well with the butter mixture.
3. 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.
4. 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.

Check out more of Jan's roast recipes

• Thyme for chicken roast
• Rosemary roasted beef
• Slow-roasted pork shoulder with sage