Fennel Seed Spiked Lamb Roast

Ingredients

• Servings: 1
• 2 tablespoons fennel seed
• 2 teaspoons dried rosemary
• 1 teaspoon dried thyme leaves
• 1 teaspoon whole black peppercorns
• 1 tablespoon coarse sea salt
• 5 tablespoons minced garlic
• 2 tablespoons ouzo
• 1 (8 pound) fresh boston butt lamb roast
• 2 large onions, thickly sliced
• 1 fennel bulb, sliced thickly (optional)
• water as needed

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs

Ready Time: 5 hrs 20 mins


• preheat oven to 325 degrees f (165 degrees c).
• toast the fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, 1 to 3 minutes. do not let the spices burn! place the toasted spices, sea salt, garlic, and ouzo into a mortar and pestle or spice grinder, and grind to a paste. score the fat layer of the lamb roast with a sharp knife; rub the spice paste all over the roast.
• spread the sliced onions and fennel into the bottom of a large roasting pan; pour enough water into the pan to just cover the vegetables. place the roast on top of the onions and fennel with the fat layer facing upward.
• roast in the preheated oven until the lamb is tender, 5 to 6 hours (or about 40 minutes per pound). an instant-read thermometer inserted into the center should read 185 degrees f (85 degrees c). add extra water if needed during roasting to prevent the onions and fennel from burning.