Preparation

Step 1 out of 7

Preheat oven to 325 °F. In a small bowl, mix together fennel seed, rosemary, garlic, red pepper flakes, salt, pepper, lemon zest, and olive oil. Rub 3/4 of this mixture all over lamb.


Step 2 out of 7

Heat a large oven-proof pot (such as a large cast iron or Dutch oven) over medium-high heat. Add lamb and sear on all sides, about 5 to 7 minutes per side.

Step 3 out of 7

Remove lamb once deeply browned on the exterior and add carrots, turning once browned, about 3 to 4 minutes per side. Remove carrots from pot and remove pot from heat.

Step 4 out of 7

Place lamb (including any juices that may have escaped), potatoes, fennel, carrots, and broth in pot. Drizzle vegetables with remaining 1/4 rub.

Step 5 out of 7

Cook in oven for 45 to 55 minutes for rare (145 °F internal temperature) or 60 to 75 minutes for medium (160 °F internal temperature).


Step 6 out of 7

Remove pot from oven and cover (with a lid or foil) for 10 to 15 minutes of resting time.

Step 7 out of 7

Remove lamb from pot and thinly slice to serve.