Roasted Lamb Filled with Rosemary, mint and Garlic

Does not get more fall than this. You can fill this lamb with any of your favorite herbs.

1 de-boned leg of lamb (Ask your butcher to do it for you.)

Salt and pepper, to taste

2 tablespoons fresh whole mint

2 tablespoons fresh whole rosemary

4 garlic cloves, roughly chopped

4 long sprigs of fresh rosemary

2 fennels, sliced

12 garlic cloves

5 tablespoons olive oil

Preheat oven to 400 F.

• Rub the meat with salt and pepper and place on a cutting board.
• Sprinkle with mint, rosemary and garlic.
• Roll it up in the shape of a big sausage; place the rosemary springs on top. Tie the whole roast with butcher’s twine.
• Place in a large roasting dish. Add fennel, garlic and olive oil. Roast for 1 1/2 hours.
• Let it rest 15 minutes before slicing. Serve with mashed potatoes, a green salad and mint jelly.

Serves 6