Roast Breast of Lamb with Fennel Salt.From HF-W's column in The Grauniad, so two demons for the price of one.
This made a decent roast dinner for the three of us.
For the fennel salt:
2tsp fennel seeds
1/2tsp chili flakes
Grind everything up together in a pestle and mortar. You won't use it all but I assume that it keeps OK.
1 breast of lamb, boned and trimmed.
2 fennel bulbs, cut into wedges
2 large onions, cut into wedges
2 large spuds, scrubbed and cut into chunks
Heat oven to 200C.
Season the lamb with the fennel salt, roll it up and tie it.
Roast for 30 mins.
Turn the oven down to 150C and remove the roasting tin.
Put the lamb to one side and add the veg to the tin.
Turn them until well coated then season with some more of the salt.
Put the lamb back on top and return to the oven for 90 minutes.
Keep an eye on it and turn the veg every so often.
I gave the veg a quick blast on high to brown them while the meat was resting.