Roast Loin Of Lamb With Fennel

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• Servings: 6
• 2 garlic cloves, minced
• 1 tablespoon kosher salt
• salt & fresh ground pepper
• 1 tablespoon thyme leaves, fresh
• 1/4 cup dijon mustard
• 1 (3 lb) boneless lamb loin, trimmed and tied
• 3 small fennel bulbs, tops removed
• 8 carrots, peeled, and thickly sliced diagonally
• 10 small potatoes, cut in quarters (red or )
• 2 onions, thickly sliced
• 4 tablespoons olive oil
• 4 tablespoons unsalted butter, melted

Recipe

• 1 preheat the oven to 425°f.
• 2 with a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 t. salt, and thyme leaves. add the mustard. spread the mixture over the loin of lamb and allow it to sit at room temperature for at least 30 minutes.
• 3 meanwhile, cut eh fennel bulbs in thick wedges, cutting through the core. toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt and pepper to taste. place the vegetables in a large roasting pan and cook for 30 minutes. add the lamb loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the lamb reads exactly 138°f
• 4 remove the meat from the pan and return the vegetables to the oven to keep cooking. cover the meat with aluminum foil and allow it to rest for 15 minutes. remove the strings from the meat and slice it thickly. arrange the meat and vegetables on a platter. sprinkle with salt and fresh ground pepper to taste. serve warm.