Ingredients
- 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
Directions
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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By germanjen4
Richmond, VA
on December 25, 2011
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Yummy! It took a bit longer for me to cook the lamb,not sure what I did but, either way, it was awesome!
By alaskawolfhound
Anchorage
on December 19, 2010
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We are big lamb fans in this family and we know a good one when we eat one. Let me tell you: THIS IS ABSOLUTELY A FANTASTIC RECIPE!!!! And moreover, it does not take all that much time. The Veggies are so good as well, Tyler, you are THE MAN!!! Thanks, I definitely will make this again and again!
By Cdoc
Harvey, LA
on January 15, 2009
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I thought it was a great idea to have lamb for Christmas, and thanks to Tyler, it was. I love lamb, but I always either over or under cook it. So I was amazed when my lamb roast (used instead of leg of lamb came out so tasty and juicy! I cooked the lamb in an electric roaster oven that has a rack. I put the veggies under the rack and the lamb directly on rack as recipe says and left it alone except for one peek about half way through. The lamb and the veggies had such great flavor! My husband really liked it too. I also made Tyler's red wine mint jelly which we felt was a bit too strong, but I think I chose the wrong wine. It didn't change the great taste of the lamb though. Thanks Tyler!
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