Roasted Leg of Lamb Recipe

Name: Roasted Leg of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra-virgin olive oil; 3 pounds Yukon gold potatoes, cut into 1-inch pieces; 3 pounds fennel bulb, cut into wedges through the root; 1 head garlic, broken into cloves; Kosher salt and freshly ground black pepper; 1 (5 to 7-pound) leg of lamb, boned; Extra-virgin olive oil; Kosher salt and freshly ground black pepper; 4 cloves garlic, minced; 1 tablespoon freshly chopped thyme leaves; 1 -ounce dried porcini mushrooms, ground in a spice grinder

Servings: persons

Extra-virgin olive oil
3 pounds Yukon gold potatoes, cut into 1-inch pieces
3 pounds fennel bulb, cut into wedges through the root
1 head garlic, broken into cloves
Kosher salt and freshly ground black pepper
1 (5 to 7-pound) leg of lamb, boned
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
1 tablespoon freshly chopped thyme leaves
1 -ounce dried porcini mushrooms, ground in a spice grinder

1
Preheat oven to 350 degrees F.
2
Place a large roasting tray into the oven to heat it up.
3
When hot remove from oven and add a drizzle of olive oil.
4
Toss potatoes, fennel and garlic onto hot sheet tray and sprinkle with salt and pepper.
5
Place into oven on a lower rack.
6
Take the boneless leg of lamb and open it up.
7
Season inside with olive oil, kosher salt and freshly ground black pepper.
8
Rub with garlic and thyme then make a cut down the middle, separating the lamb into 2 pieces where the muscles naturally separate.
9
Roll each piece up into a small roast and secure with kitchen twine.
10
Rub the outside with olive oil and season with porcini powder, salt and pepper.
11
Set a large pan over high heat and add a 2-count of olive oil.
12
Sear meat, turning the lamb to brown evenly all over.
13
Once browned transfer the roasts to the oven and place directly on a rack above the fennel and potatoes.
14
Roast for 35 to 40 minutes until lamb is medium-rare.
15
Rest meat for 10 minutes before cutting.
16
Serve with roasted potatoes and fennel.

647

kcal

Calories

Fat

126

Carbs

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: Extra-virgin olive oil, 3 pounds Yukon gold potatoes, cut into 1-inch pieces, 3 pounds fennel bulb, cut into wedges through the root, 1 head garlic, broken into cloves, and more.

Yes, Roasted Leg of Lamb 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.

Roasted Leg of Lamb

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