Roast Lamb with Vegetables
Place meat into buttermilk, cover and refrigerate overnight. Peel onions and chop. Heat 2 tablespoons of olive oil in a pan and saute onions for a few minutes. Peel garlic and squeeze through a press. Combine garlic and onions with breadcrumbs and herbs and season with salt and pepper.
Remove meat from the buttermilk, pat dry and spread with the onion mixture. Roll up from the narrow side and tie with a kitchen twine.Season all around with salt and pepper. Heat remaining oil in a roasting pan and sear meat on all sides.
Rinse fennel and carrots, quarter fennel and carrots, arrange in the pan around the meat. Deglaze pan with white wine and broth. Roast in preheated oven at 180°C (approximately 350°F) for about 50 minutes. Remove from the oven and let meat rest briefly. Slice meat and arrange together with vegetables on plates. Serve immediately.