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1
Preheat oven to 325 degrees F.
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2
Place fennel seed, onion and garlic powders, black pepper, Italian seasoning, crushed pepper flakes, dried rosemary and kosher salt into a mortar and pestle.
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3
(If you dont have one, you can place these ingredients in a plastic bag a crush with a meat mallet.
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4
You can also grind in a coffee grinder, if you like).
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5
Slice 4 cloves of garlic and add to the the seasonings.
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6
Mash and grind together until a dry paste forms and some of the fennel seeds are crushed.
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7
Set aside.
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8
Make a cut in the meat lengthwise, so you can open it like a book.
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9
Make 6 small slits in the meat and insert the remaining whole cloves of garlic into each slit.
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10
Drizzle about a tablespoon of olive oil on the inside of the roast and rub in.
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11
Take about a tablespoon of the fennel seed rub and rub that all over the inside of the meat.
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12
Fold meat (as if closing the book) and, if desired, you can tie the roast together with kitchen twine.
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13
Drizzle another tablespoon of oil all over the roast and rub in.
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14
Add remaining fennel rub and spread evenly all over the roast.
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15
Place in a large roasting pan.
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16
Scrub potatoes and cut into large chunks.
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17
Peel carrots and cut into large sticks.
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18
Toss with 1 tablespoon olive oil and season with salt & pepper.
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19
Arrange around the roast in the pan.
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20
Sprinkle with thyme and add fresh rosemary sprigs.
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21
Place in oven and roast for 1 1/2 to 2 1/2 hours (depending on size of roast) stirring vegetables occasionally.
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22
When internal temperature reaches 165 degrees F, remove from oven and let stand 10 to 15 minutes before slicing and serving.
