Roast Leg Of Lamb With Fennel Seeds And Rosemary Crust Recipe

Name: Roast Leg Of Lamb With Fennel Seeds And Rosemary Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh coarse bread crumbs; 1a2 cup plus 2 tablespoons pine nuts; 3 tablespoons coarsely chopped fresh rosemary; 4 anchovy fillets; 3 medium cloves garlic; 2 teaspoons fennel seeds, crushed in a mortar or with a mallet; 1a2 cup plus 3 tablespoons extra-virgin olive oil; 2 tablespoons Dijon mustard; Kosher salt; Freshly ground black pepper; 6 pound bone-in leg of lamb (aitchbone removed), shank bone on

Servings: persons

2 cups fresh coarse bread crumbs
1a2 cup plus 2 tablespoons pine nuts
3 tablespoons coarsely chopped fresh rosemary
4 anchovy fillets
3 medium cloves garlic
2 teaspoons fennel seeds, crushed in a mortar or with a mallet
1a2 cup plus 3 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
Kosher salt
Freshly ground black pepper
6 pound bone-in leg of lamb (aitchbone removed), shank bone on

1
Preheat the oven to 375Au00b0F. In a food processor, combine the bread crumbs, pine nuts, rosemary, anchovy, garlic, and fennel seeds. Process until the nuts and garlic are finely chopped, 10 to 15 seconds. Add 1a2 cup of the olive oil, mustard, a pinch of salt, and a few grinds of pepper to the food processor. Process until combined.
2
Heat the remaining 3 tablespoons of oil in a large, heavy-duty roasting pan set over medium heat. Sear the lamb on all sides until deeply browned, 3 to 4 minutes per side. (You'll need to prop up and support the leg with tongs to sear some areas.)
3
Set the leg in the pan with the flatter side down. Spread the bread crumb mixture evenly on top of the leg and partially down the sides. Roast until medium rare, 70 to 80 minutes, when an instant-read thermometer inserted into the deepest section of meat (without touching the bone) should read 130Au00b0F. Let the meat rest for at least 20 minutes before carving.

2499

kcal

Calories

186

Fat

Carbs

178

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 11 ingredients. The key ingredients include: 2 cups fresh coarse bread crumbs, 1a2 cup plus 2 tablespoons pine nuts, 3 tablespoons coarsely chopped fresh rosemary, 4 anchovy fillets, and more.

Yes, Roast Leg Of Lamb With Fennel Seeds And Rosemary Crust 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.

Roast Leg Of Lamb With Fennel Seeds And Rosemary Crust

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