Mediterranean Lamb Salad

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Ingredients

  • 1 tablespoon fennel seeds
  • 1 top round lamb roast (1 3/4 to 2 lb), trimmed
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon water
  • 1 large fennel bulb (1 lb), trimmed, reserving fronds
  • 2 cups grape or small cherry tomatoes (10 oz), halved lengthwise
  • 1 1/2 cups flat-leaf parsley sprigs
  • 1 cup Kalamata olives, pitted and halved
  • 1 tablespoon fresh lemon juice

Description

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