📖 Instructions

1. Alright, let's prep our lamb. Take your lamb leg, pat it dry with some paper towels. This helps get that lovely crust we're after.
2. Now, grab a sharp knife and make little slits all over the lamb. These are like tiny flavor pockets! We're gonna stuff them with garlic and rosemary.
3. Peel those garlic cloves and cut them into slivers. Snip your fresh rosemary into smaller sprigs, about an inch long. Now, push the garlic and rosemary into those slits you made. Don't be shy!
4. In a small bowl, whisk together your olive oil, blood orange juice (squeeze those oranges good!), Dijon mustard, salt, and pepper. This is our flavour bomb!
5. Lay the fennel bulb and fronds on the bottom of the roasting pan. Place the prepared lamb leg on top of the fennel.
6. Pour that blood orange mixture over the lamb, making sure it coats everything nicely. Cover the pan tightly with foil.
7. Pop it in the oven and let it roast. Reduce the oven temperature to 325°F (160°C), after 15 minutes and roast for about 2.5 to 3 hours. The lamb should be tender, and a meat thermometer inserted into the thickest part should read 135°F (57°C) for medium-rare.
8. Remove the foil for the last 30 minutes of roasting to let the lamb brown up beautifully. Keep an eye on it to prevent burning!
9. Once it's done, take the lamb out of the oven and let it rest for at least 15 minutes before carving. This is super important because it lets the juices redistribute, making the lamb even more tender and flavorful.
10. Carve the lamb against the grain and serve it up with the roasted fennel. Drizzle the pan juices over the top. Trust me, everyones gonna love it!