1 semi-boneless leg of lamb roast
Leaves from 2 sprigs of rosemary
3 heaping tbsps fennel seeds
3-4 garlic cloves
1 tsp salt
1/2 tsp black pepper
3 whole rosemary sprigs
Aggressively stab the roast all over with a large knife. Grind the rosemary leaves, fennel seeds, garlic cloves, salt and pepper together and rub into the lamb. Allow the lamb to rest for about 30 minutes.
Place the whole rosemary sprigs on the grill of a roasting pan and lay the roast on top. Preheat the oven to 425 F, then roast the lamb for 30 minutes. Reduce the oven temperature to 350 F and continue to roast for an hour.