Best Roast Leg Of Lamb With Fennel Butter Recipes

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ROASTED LEG OF LAMB WITH SPICES, ROASTED FENNEL, AND SWEET RED PEPPER MAYONNAISE



Roasted Leg of Lamb with Spices, Roasted Fennel, and Sweet Red Pepper Mayonnaise image

Provided by Tyler Florence

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 25

5 garlic cloves
1/2 bunch fresh flat-leaf parsley, chopped
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1 leg of lamb (about 7 pounds), thighbone removed (see note)
Turkish Spice Mix, recipe follows
3 fennel bulbs, trimmed and quartered
Salt and freshly ground black pepper
1 lemon, juiced
Extra-virgin olive oil
1/2 cup walnut pieces
2 cups mayonnaise
2 garlic cloves, chopped
1 roasted red pepper, torn into narrow strips by hand
1 fresh hot red chile, stemmed
Pinch sugar
1/2 lemon, juiced
Salt and freshly ground black pepper
3 tablespoons allspice berries
2 teaspoons whole black peppercorns
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1-inch piece cinnamon stick
1 teaspoon cloves

Steps:

  • Preheat the oven to 375 degrees F.
  • Stir together the garlic, parsley, olive oil, salt and pepper to make a paste. Spread that over the inside of the leg of lamb. Tie the leg crosswise with several lengths of butchers twine. Coat the outside of the leg of lamb with the Turkish Spice Mix and set it on a rack in a roasting pan.
  • Put the fennel in a small, deep baking dish (or souffle dish) and sprinkle with salt and pepper. Add the lemon juice and enough oil to entirely cover the fennel (2 1/2 to 3 cups, maybe more depending on the size of the dish). Cover with aluminum foil. Put the lamb and the fennel in the oven and cook until the fennel is very soft and the lamb is medium (140 degrees F), about 1 hour for the fennel, and about 1 1/2 hours for the lamb. Let the lamb rest 10 minutes before slicing.
  • While the lamb is roasting, make the mayonnaise: Grind the walnuts to a coarse powder in a food processor. Add all of the remaining ingredients and puree; set aside.
  • Slice the lamb against the grain and serve it with the roasted fennel and sweet red pepper mayonnaise.
  • Combine the spices in a spice mill or clean coffee grinder and grind to a powder. Store in an air-tight container.

HONEY-BRAISED LEG OF LAMB WITH CARROTS AND FENNEL



Honey-Braised Leg of Lamb with Carrots and Fennel image

Provided by Nancy Fuller

Categories     main-dish

Time 5h20m

Yield 10 servings

Number Of Ingredients 13

1 1/2 cups fresh mint, chopped
1/2 cup fresh rosemary, chopped
10 cloves garlic, smashed and minced
One 5-pound boneless leg of lamb
Kosher salt and freshly ground black pepper
1 cup honey
2 cups chicken broth
1 cup dry white wine
6 medium carrots, cut into large (3-inch) pieces
2 red onions, cut into quarters
2 fennel bulbs, stalks removed, bulbs cut in half and then into 1 1/2-inch strips
2 tablespoons butter, at room temperature
2 tablespoons all-purpose flour

Steps:

  • In a small bowl, combine the mint, rosemary and garlic. Open up the lamb flat on a baking sheet and top with some salt and pepper, about 2 tablespoons of the honey and about three-quarters of the herb-garlic mix. Roll up the lamb and tie it with butcher's twine, then top with the remaining honey and herb-garlic mix. Refrigerate, uncovered, for about 2 hours to marinate, then let the lamb come to room temperature before cooking.
  • Preheat the oven to 325 degrees F.
  • Add the chicken broth, white wine, carrots, onions and fennel to a large Dutch oven, then set the lamb on top of the vegetables. Roast until the lamb registers an internal temperature of 130 degrees F (medium rare) on an instant-read thermometer, about 2 hours.
  • Let the lamb rest on a cutting board for 15 minutes. Using a slotted spoon, transfer the vegetables to a serving platter.
  • In a small bowl, use a fork to mash the butter and flour together to form a smooth paste. Place the Dutch oven with the pan juices over medium heat and bring to a simmer, then whisk in the butter and flour mixture. Bring to a boil and heat until thickened, about 3 minutes.
  • Slice the lamb and serve with the vegetables and pan sauce spooned over.

ROASTED LEG OF LAMB WITH ARTICHOKES, FENNEL AND RED BLISS POTATOES



Roasted Leg of Lamb with Artichokes, Fennel and Red Bliss Potatoes image

Provided by Anne Burrell

Categories     main-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 14

1 (8 to 10-pound) leg of lamb, boned*, reserving bones
Kosher salt
8 sprigs rosemary, finely chopped (about 1/4 cup)
6 cloves garlic, thinly sliced
Extra-virgin olive oil1 (8 to 10-pound) leg of lamb, boned*, reserving bones
1 lemon, cut in 1/2
12 baby artichokes
2 bulbs fennel, cut into 1/4-inch slices
2 pounds red bliss potatoes, about 20, cut into quarters
10 whole garlic cloves
1/2 teaspoon crushed red pepper
1 bottle dry white wine
1 bundle thyme, about 10 sprigs tied together with string
5 bay leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the lamb into 2 equal halves and butterfly each half. Remove any huge gobs of fat. Don't try to get it all. Fat tastes good and adds lots of moisture. Sprinkle each piece of the meat generously with salt, chopped rosemary, and sliced garlic. Drizzle the meat with olive oil. Massage the salt, rosemary, garlic and oil into the lamb. Be sure to try and get the cracks and crevices filled with the yummy tasting stuff. Roll each piece of lamb and tie with butcher twine. Sprinkle generously with salt. Reserve while you prepare the veggies.
  • For the vegetables:
  • Fill a bowl with water and squeeze the lemon into the water and add the lemon halves as well. Remove the tough outer leaves of the artichokes; stop when you get to the healthy, fresh light green looking leaves. Trim off any dark green or brown on the stem as well. Cut the in half and add to bowl of lemon water.
  • Remvove the artichokes from the water and add with the fennel, potatoes, garlic and crushed red pepper to a large roasting pan. Drizzle with olive oil and sprinkle generously with salt. Add the wine, thyme and bay leaves.
  • Nestle the lamb bones in the veggie mixture and place the 2 lamb roasts on the bones.
  • Drizzle with olive oil and place in the preheated oven. Roast the lamb for about 20 minutes, or until brown. Baste with juices and turn the lamb over and brown on the other side for about 20 minutes. Turn the lamb back over and baste again with the juices. Rearrange the veggies if they begin to burn. Reduce the heat to 350 degrees F and roast for another 60 minutes. Baste the lamb occasionally during the cooking process and add water to the pan if the liquid reduces too much.
  • Remove the lamb from the oven and let rest for 15 to 20 minutes.
  • Carve the lamb as desired and serve with the veggies and pan juices.

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