Ingredients
Method
1.Combine fennel seeds and garlic in small bowl. Press mixture all over lamb. Heat oil in large frying pan; cook lamb, turning, until browned all over. Transfer lamb to wire rack over tray. Cover; refrigerate until cool.
2.Meanwhile, combine salt and water in large bowl; stir in flour until combined and becomes a soft, smooth dough. Wrap in plastic; refrigerate 30 minutes.
3.Preheat oven to 250°C/480°F.
4.Roll dough on floured surface until 5mm (¼ inch) thick. Place rosemary sprig, then lemon slices along centre of dough; top with lamb. Fold dough over lamb to enclose; place seam-side down on baking paper lined oven tray. Roast, uncovered, 45 minutes. Remove from oven; stand lamb, in crust, 15 minutes, then break crust open and remove lamb.
5.Meanwhile, make lemon and artichoke sauce. Melt butter in medium saucepan, add flour; cook, stirring, until mixture thickens and bubbles. Gradually add stock and wine; cook, stirring, about 10 minutes or until sauce boils and thickens. Stir in rind, juice, artichoke and cream; cook, stirring until hot.
6.Serve sliced lamb with rosemary and sauce.
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