Juicy Boneless Roasted Leg of Lamb with Potatoes and Fennel

Easy and Healthy 

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Green Curved Line

Looking for an easy and elegant main course for your holiday table? Roasted leg of lamb with baby potatoes and fennel fits the bill for Easter or Passover dinner.

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Green Curved Line

lamb

rosemary

lemon zest

olive oil

potatoes

Ingredients

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Green Curved Line
Tilted Brush Stroke

In a small food processor combine the garlic, herbs, zest, salt, pepper and olive oil and process until smooth. Place the lamb in a shallow roasting pan and cover completely with the herb mixture.

Tilted Brush Stroke

Place the lamb in a roasting pan and roast, uncovered, for 15 mins.

Tilted Brush Stroke

While the lamb is roasting, cut the potatoes and the fennel.

Tilted Brush Stroke

Return the pan to the oven and cook until an internal temperature of 130 degrees is reached  (medium rare), about 45 mins.

Tilted Brush Stroke

Remove the pan from the oven and place the lamb on a ridged cutting board and cover with foil. Allow the lamb to roast for at least 15 mins before slicing.

Ask your butcher to trim and tie your lamb for you to make this as easy as possible.

Tips for success

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