ROAST LAMB WITH FENNEL AND FALL VEGETABLES

ROAST LAMB WITH FENNEL AND FALL VEGETABLES image

Yield 6 servings

Number Of Ingredients 12

Previous Next

2 medium cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon dried thyme leaves
1/4 cup Dijon mustard
1 3-pound boneless leg of lamb, trimmed, rolled and tied
3 fennel bulbs, tops removed, bulbs cut through the core into thick wedges
10 medium carrots, peeled and thickly sliced on the diagonal
6 medium russet potatoes, peeled and cut lengthwise into quarters
2 medium onions, quartered
4 tablespoons best quality olive oil
4 tablespoons unsalted butter, melted
Salt and freshly ground pepper

Steps:

Preheat oven to 425 degrees. In a small bowl, combine and mix the garlic, salt and thyme. Add Dijon mustard and mix well. Spread the mixture over the lamb and let it sit at room temperature while preparing vegetables. In a roasting pan, toss fennel, carrots, potatoes and onions in a bowl with the olive oil, melted butter, salt and pepper. Roast for 30 minutes, turn vegetables to bring the unbrowned ones to the surface, push to one side and add the lamb. Roast for 30 to 50 minutes longer or until the lamb registers 138 degrees on an instant-read thermometer. Remove meat from pan and cover with foil to rest for 15 minutes. If vegetables aren't tender return pan to oven for another 15 minutes. Slice the lamb and arrange on a large platter surrounded with roasted vegetables.