Easter Lamb

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • crush the fennel seeds in a baggie.
  • in a small bowl combine fennel, butter, rosemary, garlic, salt and pepper.
  • preheat oven to 450 with rack in the middle of the oven.
  • pat lamb dry and place in roasting pan.
  • sprinkle lamb generously with salt and pepper.
  • rub half of butter mixture on and refridgerate the rest of the mix.
  • roast the lamb till its golden brown on the outside about 30 minutes.
  • decrease heat to 350 and continue till internal temp of 135 is reached about 45 minutes.
  • transfer lamb to large platter keeping the juices and cover with tin foil to keep warm.
  • skim fat from the juices and add broth and wine to the juices.
  • place the roaster on medium high heat and stir to get scrapings cirulating simmer till reduced by 1/2 or about 12 minutes.
  • remove from pan and whisk in remaining butter mix.
  • season to taste with salt and pepper.
  • suggested serving cut lamb and platter with a spoon of sauce.
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