Boneless Roasted Leg of Lamb with Potatoes and Fennel

Roasted leg of lamb with potatoes and fennel is as easy as it is elegant, especially if you purchase it already trimmed and tied.

INGREDIENTS

- Leg of lamb - Garlic - Parsley - Mint - Dried oregano - Lemon zest - Kosher salt - Black pepper - Virgin olive oil - Baby potatoes - Bulb fennel

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Remove the lamb from the refrigerator and allow it to come to room temperature (at least 1 hour). Preheat the oven to 450 degrees.

INSTRUCTIONS

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In a small food processor combine the garlic, herbs, zest, salt, pepper and olive oil and process until smooth.

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Place the lamb in a shallow roasting pan and cover completely with the herb mixture. Rub the mixture all over the lamb.

Place the lamb in a roasting pan and roast, uncovered, for 15 mins. While the lamb is roasting, cut the potatoes and the fennel.

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