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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

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  • on December 03, 2012

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    Disappointment; Way too heavy! Everyone felt 'yucky full' --don't spend the money!

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  • on July 13, 2011

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    OMG! Our family loves a lamb roast for special occasions and this recipe with the fennel just took it from good to GREAT! Didn’t and wouldn't change a thing! Ann is my favorite Food Network chef...especially when she "cooks the crap out of things" like peppers.

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  • on May 03, 2011

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    Had parents over for dinner and they raved about the lamb! Didn't use fennel. Potatoes, parsnips and artichoke hearts. Tasty, tasty, tasty!!!

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  • on January 02, 2011

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    Fair. Not bad, not great or memorable. Wouldn't make for company, and I threw away the leftover veg. Worth a try if it sounds good to you though.

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  • on December 26, 2010

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    I used a boneless leg of lamb that was only 5 pounds. I used the same amount of veggies and still have a little more lamb left over than veggies. It was delicious!!!!

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  • on October 21, 2009

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    I'm going to make this tonight and will comment later, but for those that have questions about the artichokes and how to prepare them I have found this website that includes photos of the preparation.
    http://localfoods.about.com/od/preparationtips/ss/TrimBabyArts.htm
    I     hope this helps!

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  • on April 06, 2009

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    I am not the best cook. Made this for the whole family and they loved it. My mother could not believe I made it. Thank you so much for this recipe because until I made this, I thought I could never make lamb. I am making it again for Easter. Thank you again!!!!

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  • on December 30, 2008

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    I made this lamb for Christmas Eve dinner. It was the best lamb that we'd ever eaten! I used a boneless leg of lamb and frozen artichoke hearts and it worked great. I also used a smaller leg of lamb and just used a meat thermometer to tell when it was finished cooking.

    We did have about half of the lamb leftover so I made some homemade lamb ravioli with a wild mushroom sauce--it was just as fabulous this way as it was as a lamb roast the first evening.

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  • on December 26, 2008

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    Not the recipe...the meat was WELL DONE. I only cooked for an hour and 10 minutes and it was horribly over cooked..... I need a new meat thermometer...

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  • on December 22, 2008

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    I saw Anne make this on her show on Saturday and immediately had to try it. I'm not the biggest fan of lamb, but I have been searching for a lamb recipe that I actually like....and I found it!

    The lamb itself was perfect. The cooking time and temperature were exactly right. One hour 40 minutes is perfect. I used the probe in my oven with the convection roast setting and set the finishing temperature for the meat at 130-the lamb reached the correct temperature at exactly an hour and 40 minutes. The outside had a nice brown crust, and the inside was perfectly tender. This would be a good recipe for groups who like various stages of doneness-the outer pieces were more well done (but nowhere near overcooked and the center pieces were perfectly medium rare.

    The veggies turned out well. The artichokes went well with the fennel. This combination seemed odd to me at first, but proved to taste great. I added cipollini onions. The potatoes absorbed the flavor of the wine, herbs, and bones.

    I also added one more step-I took out the meat and veggies and used the pan drippings to make a pan sauce to put over the lamb and veggies. I simply thickened it with a roux (or something like Wondra would work as well on the stovetop.

    Definitely try this one-even if you're not a fan of lamb!

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