Roast Baby Lamb with Wild Fennel
1 7–8 lbs. baby lamb (from 1 side of a 15-lb.
dressed baby lamb), cut into thirds
6 tbsp. extra-virgin olive oil, plus more form drizzling
Salt and freshly ground black pepper
3 large handfuls wild or cultivated fennel fronds
1. Preheat oven to 425°. Line a large roasting pan with parchment paper. Put cut up lamb into pan. Rub all over with 6 tbsp. of the olive oil and season to taste with salt and pepper. Tuck 2 handfuls of the fennel fronds between pieces of lamb and scatter remaining handful over lamb.
2. Drizzle a little more olive oil on top of lamb and fennel, then roast until lamb just begins to brown, 35–40 minutes. Cover lamb with more parchment paper and lay a metal spoon on top of paper to hold it down. Reduce oven temperature to 275° and roast until meat is fork tender, 3–3 1/2 hours more. Set aside for 15–20 minutes before serving.