Instructions: For stuffing, combine croutons, pesto, and sun-dried tomatoes. Set aside. Place roast, rib side down, on cutting surface. On the meaty side, cut a 3 1/2-inch-long and 1-inch-deep pocket above each rib, making 6 pockets total. Spoon stuffing into pockets. Place roast, rib side down, in a shallow roasting pan. Sprinkle with a little salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure the bulb does not touch the bone. Roast in a 324F degree oven for 1 1/2 to 2 1/2 hour or until thermometer registers 160F degrees.

Cover loosely with foil after 1 hour to prevent overbrowning. For easier carving, let roast stand, covered, for 15 minutes. If desired, use fennel bulb tops to line serving platter. To serve, slice roast between ribs.

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