1. Using a mortar and pestle crush fennel seeds, place in a small bowl. 2. Mix in garlic, thyme, oil, dry mustard and salt & pepper to form a paste. Rub all over roast. 3. Place roast on a rack in roasting pan. Roast in centre of a 325°F (160°C) convection oven until meat thermometer insterted in the middle registers 160°F (70°C) - about 80 minutes. 4. Transfer to cutting board, tent with foil & let stand 10 minutes before slicing. 5. If cooking in a conventional oven, set temperature to 325°F (160°C) and roast on middle rack for approximately 2 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
