Boneless Roasted Leg of Lamb with Potatoes and Fennel

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.


– Boneless leg of lamb – Garlic – Parsley – Rosemary – Fresh mint – Dried oregano – Lemon zest – Kosher salt – Ground black pepper Swipe up to see full ingredients

Remove the lamb from the refrigerator and allow it to come to room temperature

Combine the garlic, herbs, zest, salt, pepper and olive oil and process until smooth. Place the lamb in a shallow roasting pan.

Place the lamb in a roasting pan and roast

After the lamb has roasted for 15 mins at 450 degrees, reduce the oven temperature to 400 degrees and scatter the potatoes and fennel around the lamb, tossing well with the herb mixture on the bottom of the pan. Sprinkle with salt and pepper.

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.

Remove the butchers twine, slice the lamb and serve on a platter with the roasted vegetables.

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