Ingredients
1 leg of lamb, about 6 lbs
salt, pepper,
grated rind of 1 lemon
3 cloves garlic
2-3 T. olive oil
finely chopped fresh rosemary
12 kumquats
1 - 2 large fennel bulbs
Preparation
Trim off excess fat from lamb. Salt and pepper to taste. Mix lemon rind, garlic, rosemary, and olive oil. Spread evenly on lamb. Slice fennel; arrange with kumquats on baking dish. Place lamb on top of fennel and kumquats. Bake: 450 for 30 minutes, 350 for 40 minutes (internal temp 130 for med-rare) (add white wine as needed so fennel doesn’t burn) Let rest for 15-20 minutes before carving.
