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3.76 from 25 votes
Boneless Roasted Leg of Lamb with Potatoes and Fennel on a wood serving board.
Boneless Roasted Leg of Lamb with Potatoes and Fennel
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

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.

Course: Main Dish
Cuisine: American
Keyword: roasted leg of lamb
Servings: 6 Servings
Calories: 398 kcal
  • 3 lb boneless leg of lamb, trimmed and tied
  • 5 cloves garlic, chopped
  • 2 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh rosemary, chopped
  • 1 Tbsp fresh mint, chopped
  • 1 tsp dried oregano
  • 1 Tbsp lemon zest
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 2 lbs baby potatoes, halved or quartered (so they are uniform in size)
  • 1 bulb fennel, fronds trimmed, cored, halved and then thinly sliced
  • salt and pepper
  1. Remove the lamb from the refrigerator and allow it to come to room temperature (at least 1 hour).
  2. Preheat the oven to 450 degrees.
  3. 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. Rub the mixture all over the lamb.
  4. Place the lamb in a roasting pan and roast, uncovered, for 15 mins.

  5. While the lamb is roasting, cut the potatoes and the fennel. 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.
  6. Return the pan to the oven and cook until an internal temperature of 130 degrees is reached (medium rare), about 45 mins.
  7. 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. Give the potatoes and fennel a good toss and return to the oven for a few mins if needed until they reach your desired degree of doneness (I like golden brown veg).
  8. Remove the butchers twine, slice the lamb and serve on a platter with the roasted vegetables.
Recipe Notes
  • Ask you butcher to trim and tie your lamb for you to make this as easy as possible.
  • A food processor makes blending the gremolata a snap!
  • Cut the potatoes and fennel pieces to the same size so they cook evenly.
  • Don't forget to rest the roast so the juices evenly distribute before slicing and serving.
Nutrition Facts
Boneless Roasted Leg of Lamb with Potatoes and Fennel
Amount Per Serving
Calories 398 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Cholesterol 91mg30%
Sodium 895mg39%
Potassium 1228mg35%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 1g1%
Protein 33g66%
Vitamin A 210IU4%
Vitamin C 39mg47%
Calcium 60mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.