Loin Of Lamb In Wine With Garlic, Fennel And Rosemary

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (3 lb) boneless lamb loin, trimmed of any skin and excess fat
• salt & fresh ground pepper
• 1 tablespoon fennel seed
• 2 -3 tablespoons unsalted butter
• 1 -2 tablespoon olive oil
• 8 garlic cloves, skin on
• 1/3 cup fresh rosemary
• 4 bay leaves, preferably fresh
• 1 fennel bulb, sliced
• 1 (750 ml) bottle chardonnay wine

Recipe

• 1 pre-heat the oven to 400°f.
• 2 using kitchen twine, tie the loin so it holds together or, if you're lucky, your butcher will do it for you.
• 3 season generously with salt and pepper.
• 4 roll the meat in the fennel seeds till covered.
• 5 in a casserole, roasting pan or large saute pan which is oven proof, melt half the butter and half the olive oil over medium high heat.
• 6 sear the lamb on all sides (including the ends, until the meat is nice and golden all over.
• 7 if your lamb is very lean (my preference), you may need to add a bit more olive oil during the braising process.
• 8 add the garlic cloves, the sliced fennel, the rosemary and bay leaves and the wine.
• 9 loosely tent the pan with foil and place in the pre-heated oven.
• 10 roast until the meat thermometer reaches 150°f.
• 11 the lamb cooks rather quickly, so check after about 30-35 minutes; depending on your oven it should be done within about three-quarters of an hour.
• 12 remove the meat to a platter and cover with the foil.
• 13 add the remaining butter to the drippings and fennel herb mixture and stir till butter melts.
• 14 pour on platter around the lamb and enjoy.