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Roasted Leg of Lamb with Artichokes, Fennel and Red Bliss Potatoes Recipe

Roasted Leg of Lamb with Artichokes, Fennel and Red Bliss Potatoes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 11-20 of 21

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  • on December 22, 2008

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    The recipe has you cooking this for a total of an hour and 40 minutes. Although when she cooks it on TV it sounds like she's only cooking it for 40 minutes or so. Is there a misprint in the online recipe? I followed the recipe exactly, but took the meat out of the oven after an hour instead of the recommended hour and 40 minutes. The meat was horribly overdone. Pity, because the veggies were great and I was hoping to have found a great recipe. I love Anne's shows, and will continue to watch her shows and try her recipes. This one just didn't work for me.

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  • on November 08, 2008

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    One of the best I've tried for roast leg of lamb. My family is asking when I'll make it again.

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  • on September 01, 2008

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    This was fantastic and of such a high quality that I would serve it for a special holiday meal. I agree, it's about time to showcase another chef with high standards and credentials and especially one that doesn't hide behind a lot of hot spices. We need more gourmet recipes and more high quality instruction. Way to go Ms. Burrell I can't wait to see more of you !!!

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  • on July 27, 2008

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    Love this new show! Made the lamb (and the peach crisp for a recent dinner party. Everyone rated the dinner "superb!" Saved a lot of work by using frozen uncooked artichoke hearts (thaw first. Great dish for entertaining as all of the work is done in advance. I added a side dish of grilled asparagus spears which I wrapped in individual bundles with sliced prosciutto, topped each with a slice of goat cheese, drizzle of olive oil and salt/pepper and put in oven for 10 minutes while the lamb was resting.

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  • on July 10, 2008

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    I have tried both os Anne's main dishes and they were fabulous! I added extra garlic and lots of black pepper as well.
    I am just excited that there is finally a new show out there for the intermediate to advanced cook. I was begining to despair at the abundance of "Rachael" level shows.

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  • on July 07, 2008

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    It's great to see SERIOUS TALENT available to the home viewer. My only regret is that I missed the first episode on pasta Bolognese and there is no listing for a re-airing. I hope they fix this!!! She is a pasta expert (as Mario Batali's backbone on Iron Chef America. This leg of lamb recipe looks terrific and I'm making it this weekend.

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  • on July 07, 2008

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    I like the new show a lot and cant wait to make this, my mouth was watering :

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  • on July 06, 2008

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    had to run to the store and buy all the ingredients i needed. Sooo good. will be making again.

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  • on July 06, 2008

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    Anne is so much fun to watch and I am learning a lot. I don't usually rate a recipe before trying but just a couple things....first, I would have liked to have seen a close up when it came time to prepare the artichokes. I don't prepare them that often - and the segment whizzed right by this crucial step too quickly for me to see how to do it. Secondly, (as an animal lover I know Anne meant well, but dogs can die from complications from eating bones..so even though I appreciate her sense of economy in the kitchen (these are tough times please keep the instruction to feeding people.

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  • on July 06, 2008

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    Thank you Food Network for bringing Anne Burrell out of the shadows and into the spotlight. She is so much fun to watch. Anne's unvarnished personality makes me feel that she is right there in my home kitchen rather than on TV. Looking forward to more, Anne, and trying the leg of lamb roast with vegies.

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