Roast Lamb With Fennel And Fall Vegetables Recipe

Name: Roast Lamb With Fennel And Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium cloves garlic, minced; 1 tablespoon kosher salt; 1 teaspoon dried thyme leaves; 1/4 cup Dijon mustard; 1 3-pound boneless leg of lamb, trimmed, rolled and tied; 3 fennel bulbs, tops removed, bulbs cut through the core into thick wedges; 10 medium carrots, peeled and thickly sliced on the diagonal; 6 medium russet potatoes, peeled and cut lengthwise into quarters; 2 medium onions, quartered; 4 tablespoons best quality olive oil; 4 tablespoons unsalted butter, melted; Salt and freshly ground pepper

Servings: persons

2 medium cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon dried thyme leaves
1/4 cup Dijon mustard
1 3-pound boneless leg of lamb, trimmed, rolled and tied
3 fennel bulbs, tops removed, bulbs cut through the core into thick wedges
10 medium carrots, peeled and thickly sliced on the diagonal
6 medium russet potatoes, peeled and cut lengthwise into quarters
2 medium onions, quartered
4 tablespoons best quality olive oil
4 tablespoons unsalted butter, melted
Salt and freshly ground pepper

1
Preheat oven to 425 degrees.
2
In a small bowl, combine and mix the garlic, salt and thyme. Add Dijon mustard and mix well. Spread the mixture over the lamb and let it sit at room temperature while preparing vegetables.
3
In a roasting pan, toss fennel, carrots, potatoes and onions in a bowl with the olive oil, melted butter, salt and pepper. Roast for 30 minutes, turn vegetables to bring the unbrowned ones to the surface, push to one side and add the lamb. Roast for 30 to 50 minutes longer or until the lamb registers 138 degrees on an instant-read thermometer.
4
Remove meat from pan and cover with foil to rest for 15 minutes. If vegetables aren't tender return pan to oven for another 15 minutes.
5
Slice the lamb and arrange on a large platter surrounded with roasted vegetables.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 medium cloves garlic, minced, 1 tablespoon kosher salt, 1 teaspoon dried thyme leaves, 1/4 cup Dijon mustard, and more.

Yes, Roast Lamb With Fennel And Fall Vegetables 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.

That's it — enjoy your meal!

Roast Lamb With Fennel And Fall Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions