Fennel Stuffed Leg of Lamb with Green Beans

Preheat the oven with a roasting pan inside to 100°C (approximately 200°F). 

For the lamb: Peel the onion and garlic and finely chop. Rinse the fennel, remove the core and slice. Sweat the onion, garlic and fennel in 1 tablespoon hot oil until softened and season with salt, pepper, lemon zest and thyme.

Rinse the lamb, pat dry and butterfly. Spread the vegetables over the inside, roll up and secure with butcher's twine. Sear in the remaining oil until golden brown on all sides and season with salt and pepper. Place in the roasting pan, seam-side down, and roast for around 4 hours 30 minutes. 

For the green beans: Trim the green beans and cook in salted water for about 8 minutes, until fork-tender. Shock in ice water and drain. Wrap every 5-6 green beans with a slice of bacon. Peel the garlic and chop finely. Heat the butter in a frying pan, sauté the garlic until fragrant, add the green bean parcels and cook until the bacon is crispy.