ROASTED LAMB FILLED WITH ROSEMARY, MINT AND GARLIC
1 de-boned leg of lamb (Ask
your butcher to do it for you.)
Salt and pepper, to taste
2 tablespoons fresh whole mint
2 tablespoons fresh whole
4 garlic cloves, roughly chopped
4 long sprigs of fresh rosemary
2 fennels, sliced
12 garlic cloves
5 tablespoons olive oil
Preheat oven to 400˚F.
Rub the meat with salt and pepper
and place on a cutting board.
Sprinkle with mint, rosemary and garlic.
Roll it up in the shape of a big sausage;
place the rosemary springs on top.
Tie the whole roast with butcher’s twine.
Place in a large roasting dish.
Add fennel, garlic and olive oil.
Roast for 1 1/2 hours.
Let it rest 15 minutes before slicing.
Serve with mashed potatoes,
a green salad and mint jelly.