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1
In a skillet, toast the fennel seeds over moderate heat for 2 minutes; crush and transfer to a medium bowl.
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2
In a food processor, finely chop the fresh fennel and garlic.
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3
In a skillet, heat 3 tablespoons of the oil.
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4
Add the fennel-garlic mixture and cook over moderately low heat until softened, 10 minutes.
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5
Add to the bowl with the minced rosemary, crushed red pepper, cracked peppercorns and 1 tablespoon of salt.
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6
Let cool, then mix in the ground lamb.
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7
Preheat the oven to 425.
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8
Spread the saddle of lamb on a work surface, fat side up.
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9
Using a knife, lightly score the fat crosswise at 1/2-inch intervals.
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10
Turn the saddle over and season with salt and pepper.
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11
Spread all but 2 cups of the lamb filling over the meat; reserve the rest for another use.
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12
Roll up the roast, wrapping the flaps of fat around the outside and forming a neat cylinder, then tie at 1-inch intervals with kitchen string.
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13
Season with salt and pepper.
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14
In a large ovenproof skillet, heat the remaining 2 tablespoons of oil.
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15
Add the roast and cook over moderately high heat until browned, about 10 minutes.
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16
Add the rosemary sprigs to the skillet.
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17
Transfer the lamb to the oven and roast for 1 hour 15 minutes, or until an instant-read thermometer inserted in the center of the lamb (not the filling) registers 130.
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18
Transfer to a carving board.
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19
Let rest for 15 minutes.
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20
Meanwhile, pour off the fat in the skillet.
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21
Add the stock and simmer over moderately high heat for 3 minutes.
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22
Add the butter and simmer for 2 minutes.
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23
Strain the sauce into a bowl; whisk in the mustard.
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24
Season with salt and pepper.
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25
Discard the strings from the roast.
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26
Slice the roast crosswise and serve with the mustard pan sauce.
