Roasted Potatoes and Fennel with Orange and Fennel Seed
Caramelized roasted potato and fennel wedges accompany the lamb, along with mustard-honey glazed baby carrots. A butter lettuce salad, bursting with peas and radishes, rounds out the main course. While the lamb roasts, cut and season the vegetables and place them in their pans. Put them in the oven the minute the lamb is removed, increasing oven temperature to 450°F. The vegetables will be ready once the lamb has rested, been sliced and arranged on a platter.