Ingredients
1 tbsp. fennel seeds
3 fennel bulbs
12 clove garlic
5 tbsp. extra-virgin olive oil
2 tbsp. rosemary
2 sprig rosemary
1 tsp. crushed red pepper
1 tbsp. black peppercorns
kosher salt
1 lb. ground lamb
1 boneless saddle of lamb
Freshly ground black pepper
1 1/2 c. chicken stock or low-sodium broth
2 tbsp. unsalted butter
1 tsp. Dijon mustard
Preparation
Step 1In a skillet, toast fennel seeds over moderate heat for 2 minutes; crush and transfer to a medium bowl. In a food processor, finely chop fresh fennel and garlic.Step 2In a skillet, heat 3 tablespoons of oil. Add fennel-garlic mixture and cook over moderately low heat until softened, 10 minutes. Add to bowl with minced rosemary, crushed red pepper, cracked peppercorns, and 1 tablespoon of salt. Let cool, then mix in ground lamb.Step 3Preheat oven to 425 degrees F. Spread saddle of lamb on a work surface, fat side up. Using a knife, lightly score fat crosswise at 1/2-inch intervals. Turn saddle over and season with salt and pepper. Spread all but 2 cups of lamb filling over the meat; reserve rest for another use. Roll up roast, wrapping flaps of fat around outside and forming a neat cylinder, then tie at 1-inch intervals with kitchen string. Season with salt and pepper.Step 4In a large ovenproof skillet, heat remaining 2 tablespoons of oil. Add roast and cook over moderately high heat until browned, about 10 minutes. Add rosemary sprigs to skillet. Transfer lamb to oven and roast for 1 hour 15 minutes, or until an instant-read thermometer inserted in center of lamb (not filling) registers 130 degrees F. Transfer to a carving board. Let rest for 15 minutes.Step 5Meanwhile, pour off fat in skillet. Add stock and simmer over moderately high heat for 3 minutes. Add butter and simmer for 2 minutes. Strain sauce into a bowl; whisk in mustard. Season with salt and pepper.Step 6Discard strings from roast. Slice roast crosswise and serve with mustard pan sauce. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
