butterflied leg of lamb with fennel


Don't ever walk away from a warm pot unless you know someone else will look after it for you.

While I was cooking this roast, I was called away to rescue a bee swarm. I put it on top of the fennel, switched off all stove burners and went. When I came back much later than I had expected, the roast was steamed instead of roasted; but what was worse, it was also borderline overcooked. The heat in the fennel was enough to cook that roast all the way through. :-(  It was still OK to eat, but I prefer lamb’s meat clearly pink to reddish.


Pic1: before I left, still red inside
Pic2: 4 hrs. later, borderline overcooked


This is what you need for 4 servings: