Recipes by Tara Bench
Makes: 6 to 8 servings lamb and about 2 cups chutney
Work time: 45 minutes
Total time: 3 hours 40 minutes
Kitchen cue: Roasted fennel and lemons add lovely flavor to this lamb dish. But, if you like, roast any other cut-up vegetables -- such as parsnips, leeks, or baby potatoes -- alongside the lamb in their place.
Make-ahead tip: For chutney, prepare, cool and store in an airtight container in the refrigerator up to 2 days. Serve warm or at room temperature.