ROASTED SPRING LAMB WITH FENNEL
SERVES 6-8PREP AND COOK: 2 HOURS, 25 MINS
2.5kg leg of lamb
2 red onions, cut into thick wedges
1 large fennel (500g), trimmed, cut into 2cm slices
2 cups chicken stock
⅓ cup lemon juice Fresh thyme sprigs, to garnish
SPICE MIX
1 tblsp olive oil
4 cloves garlic, crushed
2 tblsps fresh thyme leaves
2 tsps of each ground coriander, whole fennel seeds and mild paprika
1 To make spice mix, combine all ingredients in a small bowl. Mix well.
2 Place lamb in a large, oiled roasting pan. Rub with spice mix. Season with salt and pepper.
3 Cook in a hot oven (200°C) for 45 minutes. Remove pan from oven. Remove lamb. Drain excess fat from pan. Add onions, fennel, stock and lemon juice to pan. Place lamb on top.
Reduce oven to moderate (180°C). Cook lamb for a further 45 minutes until medium done, or until cooked to
