Oven-Baked Leg Of Lamb With Cherry Tomatoes And Fennel Chutney Recipe

Name: Oven-Baked Leg Of Lamb With Cherry Tomatoes And Fennel Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds leg of lamb 15 to 20 minutes cooking time per pound; 2 tablespoons harissa; 2 tablespoons cumin seeds; 2 thyme springs; 1 fresh rosemary spring; coarse salt; pepper; 3 pounds potatoes small, washed; 2 cups cherry tomatoes; 3 fennel bulbs cut into pieces

Servings: persons

4 pounds leg of lamb 15 to 20 minutes cooking time per pound
2 tablespoons harissa
2 tablespoons cumin seeds
2 thyme springs
1 fresh rosemary spring
coarse salt
pepper
3 pounds potatoes small, washed
2 cups cherry tomatoes
3 fennel bulbs cut into pieces

1
Preheat oven to 355u00b0F.
2
Place leg of lamb in a large ovenproof dish.
3
Coat it with the harissa and sprinkle 2 tablespoons cumin seeds, 2 sprigs of thyme and one of rosemary. Add some coarse salt and pepper.
4
Arrange the potatoes, tomatoes and fennel bulbs around the leg of lamb.
5
Bake 60 minutes, regularly basting the vegetables and lamb with the cooking juice from the pan.
6
Let the lamb cool outside of the oven for 10 minutes under aluminum foil before carving.

1729

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 pounds leg of lamb 15 to 20 minutes cooking time per pound, 2 tablespoons harissa, 2 tablespoons cumin seeds, 2 thyme springs, and more.

Yes, Oven-Baked Leg Of Lamb With Cherry Tomatoes And Fennel Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Baked Leg Of Lamb With Cherry Tomatoes And Fennel Chutney

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