Roast Lamb & Potatoes with Wild Fennel & Semi-Dried Tomatoes

Name: Roast Lamb & Potatoes with Wild Fennel & Semi-Dried Tomatoes
Yield: Serves 4
Cuisine: Italian
Ingredients: 4-5 wild fennel branches; 1 shoulder of lamb, about 1.2 kg (2 lb 10 oz), with only the heavy fat removed; 1 teaspoon crushed fennel seeds; 6 tablespoons olive oil; 5-6 thin rosemary sprigs; 3 garlic cloves, peeled and halved; 30 g (1 oz) plump semi-dried tomatoes, thickly sliced; 5-6 sage leaves; 250 ml (9 fl oz/1 cup) white wine; 750 g (1 lb 10 oz) potatoes, scrubbed and cut into chunks

Preparation info

Serves
4

Difficulty
Easy

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

You will need a few long fresh wild fennel branches to put in the bottom of the dish to perfume it all beautifully. I use a round dish, about 34 cm (13½ inches) in diameter, to cook this in. I like to serve it with a green salad. If you can get crushed dried fennel flowers, use those instead of the fennel seeds here.