Loin Of Lamb With Fennel And Garlic

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

Ingredients

• Servings: 8
• 1 (5 lb) lamb loin, bone in, frenched and tied
• 6 garlic cloves
• 1/3 cup fresh rosemary leaf, chopped
• 2 tablespoons lemon zest (about 2 lemons)
• 2 teaspoons fennel seeds
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard
• 1 tablespoon kosher salt
• 1 teaspoon fresh ground black pepper

Recipe

• 1 preheat the oven to 400 degrees.
• 2 allow the lamb to stand at room temperature for 30 minutes.
• 3 place the lamb, fat side up, in a roasting pan just large enough to hold it comfortably.
• 4 in the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped.
• 5 add the olive oil, mustard, salt and pepper and process until it forms a smooth paste.
• 6 rub the paste on top of the lamb and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees.
• 7 remove from the oven, transfer to a cutting board, and cover with aluminum foil.
• 8 allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.