Lamb Loin With Fennel And Garlic

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 teaspoons fennel seeds
• 2 garlic cloves, crushed through a press
• 1/2 teaspoon salt (preferably coarse or kosher salt)
• 1/4 teaspoon fresh ground black pepper
• 1 (1 1/4 lb) boneless lamb loin roast, very well trimmed and tied

Recipe

• 1 preheat oven to 400°; place the fennel seeds on a cutting board and break them by cutting once or twice with a large heavy knife (if you have a mortar and pestle, give them a couple grinds to lightly crush and release their aroma).
• 2 combine the fennel, garlic, salt, and pepper; stir to combine.
• 3 rub the fennel seed mixture over the entire surface of lamb roast.
• 4 place the roast in a 13x9 inch baking dish; roast for 30 minutes.
• 5 remove pan from oven; using large tongs or two spatulas, carefully turn the roast over.
• 6 return to the oven; continue roasting about 30 minutes until well browned.
• 7 remove roast from oven; let stand about 10 minutes.
• 8 carefully remove string and cut meat into thin (1/8 inch) slices; arrange the overlapping slices on a platter; spoon any pan juices over the meat and serve.