Roast Baby Lamb with Wild Fennel
A simple recipe for this widely popular dish in Sardinia.
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Cooking tools:
- Roasting pan
- Parchment paper
- Metal spoon
- Fork
- Oven
- Pepper mill
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 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
- freshly ground black pepper
- 3 large handfuls wild or cultivated fennel fronds
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