Home >Recipes >Fennel Spiced “Forever” Roasted Lamb

Serves: 6

• 2 medium onions, peeled
• 2 tbsp extra virgin olive oil
• gray salt and freshly ground pepper
• 1 1/2 tsp finely chopped fresh sage
• 1/2 cup water
• 4 lbs leg of lamb, at room temperature
• about 1/4 cup Fennel Spice Rub

• For the Fennel Spice Rub:
• 1 cup fennel seeds
• 3 tbsp coriander seeds
• 2 tbsp white peppercorns
• 3 tbsp kosher salt

Preparation Time: 30 minutes
Cooking Time: 8 hours

Thinly slice the onions with a sharp chef’s knife. Heat the olive oil in a large sauté pan over medium heat until hot. Add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook until the onions cease throwing off water, about 3 minutes. Add the water, cover and cook until the onions are very tender, about 10 minutes. Uncover and sauté until the onions are very soft and the pan is dry again, about 2 minutes. Season well with salt and pepper.

Preheat the oven to 275°F. Season meat well all over with the fennel spice. Spread the onions directly on the fat layer or outside of the leg of lamb.

Arrange the meat on a rack in a roasting pan and cook until the meat is very tender, 6 to 8 hours. It is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day. It does not need to be attended.

Variations

This dish can be simplified or made more elaborate depending on your taste. You can omit the onions and simply season the meat with the fennel spice. You can roast aromatic vegetables until caramelized and add them to the bottom of the roasting pan. Or you can add another layer of flavor to the onions: mince fresh rosemary and fruits such as oranges, kumquats, Meyer lemons, apples, pears or quince, and cook with the onions, or make a paste of garlic and fresh or dried chilies and add to the onions.

For the Fennel Spice Rub:

Put the fennel seeds, coriander seeds and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.

Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.