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Easter Lamb

---------- Recipe via Meal-Master (tm) v8.02

Categories: Italian, Meats, Mrs. g, Main dish
Yield: 1 servings

- G. Granaroli XBRG76A
1 Bulb of fresh fennel (anise)
4 tb Chopped garlic or more
-if you like
Salt and plenty of fresh
-ground pepper

Get a leg of lamb and ask the butcher to bone it and
butterfly it for you. Do not let him tie it in a roast
but ask him for some butcher string so you can do it
by yourself. When you get the lamb home, try to remove
as much fat from the inside as possible if the butcher
didn`t clean it well. Now you are going to make your
own roast of boneless lamb.

To begin...Lay the meat out flat on a large clean
surface skin side down. Cut off the fuzzy top of the
fennel and wash thoroughly. cut into 4" stalks using
everything (save the bulb) Cover the meat first with
salt and pepper. Spread the garlic all over the meat.
Lay the pieces of fennel next spread over the meat.
Now roll up like a jellyroll and start tying with the
string about 2 " apart. Get it as tight as you can.
Then tie it lengthwise tucking the ends in. Place in a
roasting pan and lightly oil top and sides. Salt an
pepper the roast. Cut the fennel bulb into chunks and
drizzle with about 2 tbls of melted butter or oli.
Bake at 350 for about 1 hour covered. Turn every 1/2
hour. Remove cover and continue to bake 1 hour
uncovered. Before the last 1/2 hour add 1/2 cup white
wine. When done, remove the meat to a warm platter. Do
not cut too early, lamb gets cold fast. Put the
roasting pan on top of the stove and make a gravy with
the drippings. Add flour and water. You may even use a
bit more wine or broth, adjust for salt, strain and
serve on the side for the meat or mashed potatoes.


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