Lamb with Fennel

Instructions

1. Preheat your oven to 350°F (175°C). Preheating ensures even cooking, so it’s important to get the oven to the right temperature before you start cooking.
2. In a large skillet, heat the olive oil over medium-high heat. Add the lamb chunks and sear them on all sides until they are nicely browned. This should take about 8-10 minutes. Browning the meat helps develop flavors and locks in juices.
3. Remove the lamb from the skillet and place it in a roasting pan. Season the lamb with salt and black pepper.
4. In the same skillet, add the fennel wedges and sliced onion. Cook for 5 minutes or until they start to soften, stirring occasionally to prevent burning. Adjust the heat if necessary.
5. Add the minced garlic, fennel seeds, and fresh rosemary to the skillet. Cook for another minute, stirring constantly, to release the aromas of the herbs and spices.
6. Pour the chicken stock and white wine into the skillet, scraping up any browned bits from the bottom. This mixture will help to deglaze the pan and enhance the flavor of the sauce.
7. Carefully pour the entire mixture over the lamb in the roasting pan. Toss gently to combine.
8. Cover the roasting pan with foil and place it in the preheated oven. Roast the lamb for 1 hour.
9. Remove the foil and roast for an additional 30 minutes, or until the lamb is tender and cooked through. A meat thermometer should read at least 145°F when inserted into the thickest part of the meat.
10. Once finished, remove the pan from the oven. Sprinkle the lemon zest and juice over the dish for a fresh, tangy finish.
11. Allow the lamb to rest for 10 minutes before serving. Resting helps the juices redistribute, making the meat more tender.