Holiday Slow Roast Leg of Lamb with Potatoes
Delicious Holiday Slow Roast Leg of Lamb with Potatoes, Fennel, and Carrots. A one pot easy holiday meal or classic Sunday supper.
Ingredients
- 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
Instructions
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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.
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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.
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Place lamb (including any juices that may have escaped), potatoes, fennel, carrots, and broth 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).
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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.
Recipe Notes
* 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.