Fennel-Stuffed Lamb

Rinse lamb, pat dry and slice a pocket in the side. Peel and press garlic. Combine garlic, olive oil, 1 tablespoon thyme, salt, pepper and lemon juice and brush onto lamb. 

Rinse and slice fennel. Combine fennel and 1 tablespoon of thyme. Stuff into lamb and secure with kitchen twine. Preheat oven to 175°C (approximately 350°F). Place lamb in a large roasting pan and place in the oven. Roast for 1 1/2 hours. Combine mustard and 2 tablespoons olive oil. Brush mixture onto lamb and roast for another 30 minutes.

Rinse and chop potatoes. Add to lamb 45 minutes before the end of cooking.

Rinse beans, trim ends and boil in salted water for about 10 minutes. Remove and shock in ice water, then drain well. 

Remove lamb from oven, wrap in aluminum foil and let rest for 10 minutes.

Heat butter in a pan and toss beans in hot butter. Season with salt and pepper.