- 1/2 cup orange juice
- 1/3 cup extra-virgin olive oil
- Zest and juice of 2 lemons
- 1 cup white wine
- 1/4 cup Mediterranean blend dried seasoning, reserving 1 teaspoon
- 2 garlic cloves, chopped
- 2 teaspoons coarse kosher salt
- 1 teaspoon ground black pepper
- 3 bulbs fennel, quartered
- 2 tablespoons vegetable oil
- 1 (5 to 6 pound) boneless leg of lamb, tied
- 1/2 cup white wine
- 2 cups chicken broth
- 2 tablespoons softened unsalted butter mixed with 2 tablespoons all-purpose flour
- Zest of 1 lemon
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Preheat the oven to 450°F. Toss fennel in vegetable oil and arrange in the bottom of a roasting pan. Remove lamb from marinade, discarding the marinade. Pat the roast dry place, fat side up, on a roasting rack. Roast for 20 minutes, then reduce oven temperature to 300°F and roast for 1 1/2 hours longer, until a thermometer inserted into the thickest part of the lamb reaches 145°F for medium. Allow to rest 20 minutes before carving. Arrange fennel on a serving platter.
For the gravy, while the lamb rests, heat the roasting pan over medium heat. Stir in white wine and scrape up pan drippings. Add chicken broth and reserved Mediterranean spice blend. Bring to a simmer and cook, stirring occasionally, 5 minutes. Whisk in flour and butter mixture, cooking 2 minutes until gravy thickens. Add lemon zest and salt and pepper to taste.
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