---------- Recipe via Meal-Master (tm) v8.02
  
       Title: EASTER LAMB
  Categories: Italian, Meats, Mrs. g, Main dish
       Yield: 1 servings
  
            - G. Granaroli XBRG76A
       1    Bulb of fresh fennel (anise)
       4 tb Chopped garlic or more
            -if you like
            Salt and plenty of fresh
            -ground pepper
  
    Get a leg of lamb and ask the butcher to bone it and
   butterfly it for you. Do not let him tie it in a roast
   but ask him for some butcher string so you can do it
   by yourself. 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. Now you are going to make your
   own roast of boneless lamb.
   
   To begin...Lay the meat out flat on a large clean
   surface skin side down. Cut off the fuzzy top of the
   fennel and wash thoroughly. cut into 4″ stalks using
   everything (save the bulb) Cover the meat first with
   salt and pepper. Spread the garlic all over the meat.
   Lay the pieces of fennel next spread over the meat.
   Now roll up like a jellyroll and start tying with the
   string about 2 " apart. Get it as tight as you can.
   Then tie it lengthwise tucking the ends in. Place in a
   roasting pan and lightly oil top and sides. Salt an
   pepper the roast. Cut the fennel bulb into chunks and
   drizzle with about 2 tbls of melted butter or oli.
   Bake at 350 for about 1 hour covered. Turn every 1/2
   hour. Remove cover and continue to bake 1 hour
   uncovered. Before the last 1/2 hour add 1/2 cup white
   wine. When done, remove the meat to a warm platter. Do
   not cut too early, lamb gets cold fast. Put the
   roasting pan on top of the stove and make a gravy with
   the drippings. Add flour and water. 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.
  
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