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1
In a large saucepan, cover the limas with 4 inches of water and bring to a boil.
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2
Simmer over low heat for 1 hour, then add water to cover by 2 inches.
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3
Add the garlic, chopped fennel, onion and lemon zest.
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4
Boil over moderately high heat for 15 minutes, stirring often.
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5
Reduce the heat to low and simmer, stirring occasionally, until the lima beans and fennel become a thick and creamy puree, about 2 hours.
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6
Meanwhile, preheat the oven to 450.
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7
Season the veal roast with salt and pepper and set it, fat side down, on a rack set in a medium roasting pan.
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8
Spread half of the mustard cream over the veal and top with half of the sage leaves.
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9
Put the roast in the oven, reduce the temperature to 300 and roast for 45 minutes.
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10
Carefully turn the veal fat side up; spread with the remaining mustard cream and top with the remaining sage leaves.
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11
Roast the veal for 1 hour longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 145.
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12
Transfer the veal roast to a carving board to rest for 10 minutes.
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13
Stir the ground fennel seeds into the fennel-lima puree.
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14
Season with salt and pepper.
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15
Discard the kitchen string and slice the meat thickly.
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16
Transfer the veal to plates and spoon the fennel-lima puree alongside.
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17
Garnish with the fennel fronds.
