Braised Lamb with Herb-Scented Jus

I used the trimmed stalks of the fennel and the green part of the leek because I figured they were there to flavor the lamb. Those have flavor but are not as good to eat. I saved the fennel bulb and leek bulb to roast w the vegetables and eat. It worked fine and the lamb turned out great but there was a lot of leek leaves and fennel stalks, and the parts that stuck out from under the lamb made a lot of smoke at about 15 minutes. Stuff under the lamb did not burn. So tuck it all in. Other thing: 8 lb leg is too long even for my big roasting pan. I had the butcher saw it into 2/3 and 1/3 and did the pieces side by side.

Takes a little longer than your average meal but the rewards are worth it.

I love this. Its actually worth the time it takes to make this dish.