Delicious Holiday Slow Roast Leg of Lamb with Potatoes, Fennel, and Carrots. Flavourful and effortless one pot Christmas roast or a classic roast for Sunday Supper with all the fixings!
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Hello holiday season! And all the amazing meals that come with it. Who needs Christmas dinner ideas that don’t require a full day in the kitchen? This Holiday Slow Roast Leg of Lamb with Potatoes, Carrots and Fennel is a festive one pot wonder AND it is effortless enough to make its way onto the table for Sunday supper.
Now I realize a lot of families are not the traditional ‘meat and two sides’ kind of eaters, but this dish brings that and more to the table. Gravy. As in it actually makes its own gravy (hurrah!! for no holiday meal could be complete without potatoes and gravy). Potatoes are one of my favourite things. What’s not to love about a nourishing compliment to everyday meals AND holiday family meals.
I love working new colours and flavours into holiday meals, flavours that still follow the traditional vibe, and here I added Something Blue Little Potatoes which give a beautiful contrasting colour next to the carrots and garnished rosemary. Blue hued on the exterior, they have a yellow flesh with purple streaks inside. These Creamer potatoes are ideal for roasting and I find that mixing up the visual aspects of food helps getting kids onboard with vegetables in a more fun manner.
One pot slow roasts with vegetables are ideal for families with lots on the go. They usually mean leftovers which help with another meal (or two) and this Holiday Slow Roast Leg of Lamb with Potatoes is healthy, wholesome, and completely delicious. It makes for a really great way to enjoy the holiday season without the stress of being in the kitchen.
This rub is insanely good. It’s one of our favourites with deep herb notes from fennel seed and rosemary and is balanced by the zest of a lemon. You might want to ask if the fennel seed will make your roast and potatoes taste like liquorice. That’s a hard no. When mixed with traditional warm winter herbs, like rosemary, the fennel seed gives off an incredible aroma and provides an almost addictive flavour to this tender slow roast leg of lamb.
More Easy Christmas Dinner Ideas:
Not everyone wants to make a huge turkey every holiday so here are 4 easy holiday meal ideas (all go really well with the usual fixings … like potatoes):
- Holiday Rosemary Pork Roast
- Braised Turkey Legs with Carrots
- Instant Pot Herbed Turkey Breast and Gravy
- Roast Chicken with Potatoes and Vegetables
Delicious Holiday Slow Roast Leg of Lamb with Potatoes, Fennel, and Carrots. A one pot easy holiday meal or classic Sunday supper.
- 3-4 lbs (1.3-1.8 kg) boneless lamb leg
- 2 tsp dried fennel seed
- 1 tbsp dried rosemary
- 3 cloves garlic, peeled and minced
- 1/4-1/2 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp lemon zest
- 2 tbsp olive oil
- 1 medium fennel bulb*, trimmed and thinly sliced
- 1.5 lbs Something Blue Creamer Potatoes
- 8 medium carrots, trimmed and scrubbed clean
- 1/2 cup beef broth
Preheat oven to 325° F. In a small bowl, mix together fennel seed, rosemary, garlic, red pepper flakes, salt, pepper, lemon zest, and olive oil. Rub 3/4 of this mixture all over lamb.
Heat a large oven-proof pot (such as a large cast iron or Dutch oven) over medium-high heat. Add lamb and sear on all sides, about 5-7 minutes per side. Remove lamb once deeply browned on the exterior and add carrots, turning once browned, about 3-4 minutes per side. Remove carrots from pot and remove pot from heat.
Place lamb (including any juices that may have escaped), potatoes, fennel, carrots in pot. Drizzle vegetables with remaining 1/4 rub. Cook in oven for 45-55 minutes for rare (145° F internal temperature) or 60-75 minutes for medium (160° F internal temperature).
Remove pot from oven and cover (with a lid or foil) for 10-15 minutes of resting time. Remove lamb from pot and thinly slice to serve.
* I like to save the fronds (the green leafy portion of the fennel bulb) and roughly chop them for additional garnish immediately before serving this dish.