Roast Lamb Porchetta-style

Total Time: 1 hr 50 mins Preparation Time: 40 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 10
• 2 tablespoons crushed fennel seeds
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 5 garlic cloves, minced
• 1 (3 1/2 lb) boneless lamb loin roast, trimmed
• 1 cup dry wine

Recipe

• 1 preheat oven to 350°.
• 2 combine the first 4 ingredients; make twelve 1 ½ inch slits along 1 side of roast; stuff slits with some of the fennel mixture.
• 3 place roast, slit side down, on a shallow roasting pan coated with cooking spray.
• 4 rub any remaining fennel mixture over top of roast.
• 5 bake for 1 hour, 10 minutes or until thermometer registers 155°.
• 6 transfer roast to a serving platter; add wine to pan, scraping pan to loosen browned bits.
• 7 pour wine mixture into a saucepan; bring to a boil over med-high heat.
• 8 decrease heat and simmer until reduced to 2/3 cup, about 8 minutes.
• 9 remove from heat; pour accumulated juices from serving platter into wine mixture.
• 10 serve wine mixture with lamb.