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Roast lamb and fennel with garlic, thyme and olives
Serves 4 Starters and mains
Ingredients
- 1/2 lamb shoulder, cut in had widthways
- 2 garlic bulbs, halved horizontally
- 6 sprigs thyme
- 5tbsp cold-pressed rapeseed oil
- 1 lemon, juiced
- 4 medium fennel bulbs
- about 30 black olives
Method
Preheat the oven to 200°C/400°F/ Gas 6. Season the lamb well and place in a shallow roasting tin with the garlic and thyme. Drizzle over 3tbsp of the oil and the lemon juice. Roast, uncovered, for 20 minutes. Lower the heat to 180°C/350°F/Gas 4. Cover the tin with foil and roast for a further 20 minutes.
Meanwhile, cut the fennel in half lengthways. Heat the rest of the oil in a large frying pan and sear the cut side of the fennel for about 4 minutes, until light golden.
Take the garlic and lamb out, reserving them for later, then add the fennel to the roasting tin. Add 150ml water, cover and roast for 1 hour 20 minutes. Return the garlic and lamb to the tin and add the olives. Cover and roast for a further 20 minutes until the meat is very tender.
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