- Level: Intermediate
- Total: 1 hr 20 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 50 min
- Yield: 6 to 8 servings
- Level: Intermediate
- Total: 1 hr 20 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 50 min
- Yield: 6 to 8 servings
Ingredients
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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