Salt-Baked Lamb With Lemon And Artichoke Sauce

• 1 tsp fennel seeds
• 1 clove garlic, crushed
• 2 3/4 lbs leg of lamb
• 1 tbsp olive oil
• 2 cups coarse cooking salt
• 4 cups flour
• 1 sprig fresh rosemary, plus rosemary leaves, to garnish
• 3 None thin slices lemon
• None None FOR THE LEMON AND ARTICHOKE SAUCE
• 2 tbsp butter
• 2 tbsp flour
• 1 cup vegetable stock
• 1/4 cup dry white wine
• 2 tsp finely grated lemon peel
• 1/4 cup lemon juice
• 8 None canned artichoke hearts, coarsely chopped
• 1/2 cup light cream

1. Combine fennel seeds and garlic in small bowl. Press mixture all over lamb. Heat oil in large skillet on high heat. Cook lamb, turning, until browned all over. Transfer lamb to wire rack over roasting pan. Cover; refrigerate until cool.
2. Meanwhile, combine salt and 1 1/2 cups water in large bowl. Sir in flour until combined and becomes a soft, smooth dough. Wrap in plastic wrap; refrigerate for 30 mins.
3. Preheat the oven to 450u0b0F. Line a baking pan with parchment paper.
4. Roll dough on floured surface until 1/4 inch thick. Place rosemary sprig, then lemon slices along center of dough; top with lamb. Fold dough over lamb to enclose. Pace, seam-side down, on prepared pan. Roast for 45 mins. Remove from oven. Let lamb stand, in crust, for 15 mins. Break crust open and remove lamb.
5. Meanwhile, for the lemon and artichoke sauce, melt butter in medium saucepan on medium heat. Whisk in flour; cook, stirring, until mixture thickens and bubbles. Gradually add stock and wine; cook, stirring, for 10 mins, or until sauce boils and thickens. Stir in lemon peel and juice, artichokes and cream; cook, stirring, until heated through.
6. Sprinkle sliced lamb with rosemary and serve with sauce.

fennel seeds, clove garlic, lamb, olive oil, coarse cooking salt, flour, rosemary, thin slices lemon, butter, flour, vegetable stock, white wine, lemon peel, lemon juice, hearts, light cream

Taken from recipes-plus.com/api/v2.0/recipes/36411 (may not work)