Lamb shoulder with fennel

Lamb shoulder with fennel

Wild fennel is growing fast and tall in the heat, I have to think of ways to use it.

 

wild fennel

1. Cut stalks of fennel into the same length as lamb shoulder, bash the stalks a bit to soften. 

Lamb shoulder with fennel

2. Season lamb shoulder with salt, pepper and olive oil, cover with fennel stalks, rest for 2 hours.

3. Wrap lamb and fennel in aluminum foil, bake at 220˚C for 30 minutes, for a pink result. 

Lamb shoulder with fennel

4. Take lamb shoulder out and sear the surface on a dry hot pan to colour a bit, slice thin, serve with some juice from the foil parcel.