Roasted Leg of Lamb

Total Time:
1 hr 20 min
20 min
10 min
50 min

6 to 8 servings

  • Extra-virgin olive oil
  • 3 pounds Yukon gold potatoes, cut into 1-inch pieces
  • 3 pounds fennel bulb, cut into wedges through the root
  • 1 head garlic, broken into cloves
  • Kosher salt and freshly ground black pepper
  • 1 (5 to 7-pound) leg of lamb, boned
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • 1 tablespoon freshly chopped thyme leaves
  • 1 -ounce dried porcini mushrooms, ground in a spice grinder
  • Preheat oven to 350 degrees F.

  • Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray and sprinkle with salt and pepper. Place into oven on a lower rack.

  • Take the boneless leg of lamb and open it up. Season inside with olive oil, kosher salt and freshly ground black pepper. Rub with garlic and thyme then make a cut down the middle, separating the lamb into 2 pieces where the muscles naturally separate. Roll each piece up into a small roast and secure with kitchen twine. Rub the outside with olive oil and season with porcini powder, salt and pepper.

  • Set a large pan over high heat and add a 2-count of olive oil. Sear meat, turning the lamb to brown evenly all over. Once browned transfer the roasts to the oven and place directly on a rack above the fennel and potatoes.

  • Roast for 35 to 40 minutes until lamb is medium-rare. Rest meat for 10 minutes before cutting. Serve with roasted potatoes and fennel.

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    This recipe is featured in:

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