Lamb Roast with Roasted Potatoes, Fennel & Tomatoes

Recipe by: Roche Bros

Servings

Prep time

30 minutes

Cook time

75 minutes

Calories

551 kcal

Directions

Remove lamb from netting and unroll. In large bowl, whisk ½ cup wine, fennel fronds, 2 tablespoons oil, lemon juice, 1 teaspoon salt and pepper. Add lamb and turn to coat; cover and refrigerate 2 hours.
Position oven rack in lowest position; preheat oven to 425°. Transfer lamb to cutting board; discard marinade. Roll up and tie lamb with kitchen twine. Cut 16 (½-inch) slits into lamb; press garlic into slits.
In large roasting pan, toss potatoes, lemons, fennel, and remaining 2 tablespoons oil and 1 teaspoon salt; turn lemons cut side down. Place lamb on top of vegetables. Roast lamb 30 minutes. Reduce oven temperature to 350°; add tomatoes on the vine to pan. Roast 45 minutes longer or until internal temperature of lamb reaches 135° for medium-rare. Watch carefully and remove tomatoes as they start to blister; cover to keep warm.
Transfer lamb to cutting board; loosely tent with aluminum foil (internal temperature will rise to 145° upon standing). With spoon, skim excess fat from drippings; place pan across 2 burners. Add olives and remaining 1 cup wine; heat to simmering over medium-high heat, scraping browned bits from bottom of pan. Cook 3 minutes or until slightly reduced. Add stock and simmer 6 minutes. Carefully squeeze juice from 2 roasted lemon halves into pan; stir in margarine.
Remove twine from lamb and slice; transfer to platter and drizzle with some pan sauce. Serve with vegetables and remaining pan sauce.