ROASTED LEG OF LAMB WITH ARTICHOKES, FENNEL AND RED BLISS POTATOES
Provided by Anne Burrell
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
ROAST LAMB STUDDED WITH ROSEMARY & GARLIC
If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat
Provided by Paul Merrett
Categories Main course
Time 1h55m
Number Of Ingredients 8
Steps:
- Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
- Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
- If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
- Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
- Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
- Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it's cooked, each side has been in the stock.
Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 65 grams protein, Sodium 0.85 milligram of sodium
RACK OF LAMB WITH ROASTED FENNEL AND GARLIC
Provided by Molly O'Neill
Categories dinner, one pot, roasts, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Combine 1 teaspoon of olive oil, the minced garlic, fennel seeds, mustard and 1/2 teaspoon of pepper in a small bowl. Rub the mixture over the back of the lamb. Set aside.
- Place the fennel in a large, shallow roasting pan and toss with the sliced garlic, remaining olive oil, chicken broth, 1/2 teaspoon of salt and pepper to taste. Roast, tossing from time to time, for 35 minutes. Place the lamb over the fennel and roast until the lamb is medium-rare, about 30 minutes longer. Let stand for 10 minutes.
- Carve the lamb. Season the fennel with additional salt and pepper to taste. Divide the lamb and the fennel among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 449 milligrams, Sugar 7 grams, TransFat 0 grams
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SALTED ROSEMARY ROAST LAMB WITH FENNEL AND GARLIC …
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- Preheat the oven to 230°C/ fan 210°C/gas 8. Calculate the roasting time (a 2.5kg leg, cooked medium, should take just under 1¾ hours). Using a small, sharp knife, make small 2.5cm-deep slits all over the leg, 5cm apart. Put the rosemary leaves, sea salt, garlic and black pepper into a mortar and pestle, and crush together until it’s a rough green salt. Rub the rosemary salt all over the lamb, pushing plenty into the slits. Set aside.
- Make the boulangère potatoes. Halve and very thinly slice the onion. Halve the fennel bulb and cut out the hard core. Lay flat-side down and very thinly slice. Peel and very thinly slice the potatoes. To stop them going brown, cover with damp kitchen paper but don’t put in water, or they’ll curl up like crisps. Butter a 20cm x 30cm shallow, ovenproof dish. Layer up the potatoes, garlic, onion and fennel, finishing with the potatoes. Dot with the butter and pour over the stock.
- Put the lamb, rounded side up, in a roasting tin, drizzle with oil and roast in the oven for 15 minutes. Lower the oven temperature to 200°C/fan180°C/ gas 6. Put the potatoes on a lower shelf and cook for 1½ hours. Continue to roast the lamb for the rest of the calculated cooking time. Check that the potatoes are not browning too much – cover with foil if they are.
- Turn the oven off and leave the potatoes inside while you remove the lamb to a board. Cover with foil and rest for 15-20 minutes before carving.
SLOW ROAST LEG OF LAMB WITH FENNEL RECIPE | SAINSBURY`S …
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5/5 (191)Category MainServings 8Total Time 4 hrs 15 mins
- Preheat the oven to 200°C, fan 180°C, gas 6. Mix the garlic, salt, chopped thyme and oil together to make a paste. Use a small sharp knife to stab the lamb all over, and also cut a few deeper slashes. Massage the paste into the meat, and tuck a few small thyme sprigs into the slashes, if you like.
- Sit the lamb in a large roasting tin on top of a few thyme sprigs and roast for 30 minutes at this temperature initially.
- Reduce the oven to 170°C, fan 150°C, gas 3. Pour the wine and 150ml water around the lamb and cover the tin loosely with foil. Roast for 2 hours, then add the fennel and onions around the lamb. Re-cover and cook for a further 1-11⁄2 hours, or until the lamb is lovely and tender. Uncover for the final 30 minutes if the lamb needs further browning.
- Remove the lamb from the tin and leave to rest, covered. Spoon any excess fat off from the liquid in the tin; return to the oven to brown the fennel and onions, at 200°C, fan 180°C, gas 6 for 15-20 minutes alongside the potatoes.
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- 2 In the same pan, heat another 2 teaspoons of the oil over medium. Add onion, fennel and celery and cook, stirring occasionally, for 2–3 minutes. Add garlic, rosemary and lemon zest, and cook, stirring, for 1 minute. Add lemon juice and white wine, and simmer for 2 minutes. Add stock, ½ cup water and potatoes and bring to a boil. Transfer mixture to the slow cooker.
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