2lbsbaby potatoes,halved or quartered (so they are uniform in size)
1bulbfennel,fronds trimmed, cored, halved and then thinly sliced
salt and pepper
Remove the lamb from the refrigerator and allow it to come to room temperature (at least 1 hour).
Preheat the oven to 450 degrees.
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.
Place the lamb in a roasting pan and roast, uncovered, for 15 mins.
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.
Return the pan to the oven and cook until an internal temperature of 130 degrees is reached (medium rare), about 45 mins.
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).
Remove the butchers twine, slice the lamb and serve on a platter with the roasted vegetables.
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.
Boneless Roasted Leg of Lamb with Potatoes and Fennel
Amount Per Serving
Calories 398Calories from Fat 144
% Daily Value*
Saturated Fat 4g25%
Vitamin A 210IU4%
Vitamin C 39mg47%
* Percent Daily Values are based on a 2000 calorie diet.