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● Roasted Lamb with Fennel
3 fennel bulbs, trimmed, fronds reserved
2 pounds boneless lamb shoulder, trimmed of fat and sinew, cut into 1 1⁄2-inch cubes
1⁄3 cup extra-virgin olive oil
4 cloves garlic, halved
1 teaspoon fennel seeds, crushed
1⁄2 teaspoon hot red pepper flakes
1⁄2 teaspoon freshly ground pepper
salt
Quarter each fennel bulb and cut each 1⁄4 into 3 wedges. Coarsely chop the fennel fronds and discard the fibrous stalks. In a large roasting pan, combine all the ingredients except the salt. Cover and transfer to the refrigerator to marinate for 24 hours, tossing occasionally.
Preheat the oven to 450°. Transfer the pan to the oven to roast for 1 hour until the lamb is brown on the outside and the fennel is tender, or until desired doneness. Season with salt and serve immediately. ● Serves 6
Wine
Suggestion, Generous Full-Bodied:
Domaine Leccia-Petra Bianca