| 1 | Get a leg of lamb and ask the butcher to bone it and butterfly it for you. |
| 2 | Do not let him tie it in a roast but ask him for some butcher string so you can do it by yourself. |
| 3 | When you get the lamb home, try to remove as much fat from the inside as possible if the butcher didn`t clean it well. |
| 4 | Now you are going to make your own roast of boneless lamb. |
| 5 | To begin...lay the meat out flat on a large clean surface skin side down. |
| 6 | Cut off the fuzzy top of the fennel and wash thoroughly. |
| 7 | Cut into 4" stalks using everything (save the bulb) cover the meat first with salt and pepper. |
| 8 | Spread the garlic all over the meat. |
| 9 | Lay the pieces of fennel next spread over the meat. |
| 10 | Now roll up like a jellyroll and start tying with the string about 2 " apart. |
| 11 | Get it as tight as you can. |
| 12 | Then tie it lengthwise tucking the ends in. place in a roasting pan and lightly oil top and sides. |
| 13 | Salt an pepper the roast. |
| 14 | Cut the fennel bulb into chunks and drizzle with about 2 tbls of melted butter or oli. |
| 15 | Bake at 350°F for about 1 hour covered. |
| 16 | Turn every ?hour. |
| 17 | Remove cover and continue to bake 1 hour uncovered. |
| 18 | Before the last ?hour add ?cup white wine. |
| 19 | When done, remove the meat to a warm platter. |
| 20 | Do not cut too early, lamb gets cold fast. |
| 21 | Put the roasting pan on top of the stove and make a gravy with the drippings. |
| 22 | Add flour and water. |
| 23 | You may even use a bit more wine or broth, adjust for salt, strain and serve on the side for the meat or mashed potatoes |
