Lamb and Fennel Sitting in a Tree

So moist and tender

So moist and tender

Roasted fennel is one of those things that smells so good, and tastes even better. How to make it even more tasty?

Roast it in rendered lamb fat.

Red onion can be substituted for shallots if need be. The leg of lamb can be deboned before roasting to make it easier to slice. If you do, the cooking time will be reduced so, be careful not to dry out the meat.

Roast Lamb with Fennel and Shallot

  • 3-4 lb leg of lamb
  • 4 tbsp fresh rosemary chopped
  • 6 cloves garlic minced to almost a paste
  • 1 tbsp sea salt
  • 1 tsp cracked black pepper
  • 1 lemon
  • 2 fennel bulbs
  • 4 large shallots
  • olive oil

Wash and dry leg of lamb. In a bowl mix three tablespoons rosemary, zest and juice from lemon, sea salt, pepper, and garlic. Add enough olive oil to form mixture into a rough paste. On a large sheet of plastic wrap place some of the spice mix. Place lamb on top of it and then spread the rest of the spices all over the meat. Wrap up tightly in the plastic and marinate in the refrigerator for at least two hours and up to eight. Core fennel and chop into large chunks. Cut shallots into quarters and mix with fennel. Add a little olive oil and remaining rosemary to vegetables and mix well. In a large roasting pan, place a rack and place lamb on top. Roast meat in oven at 365 degrees for 45 minutes. Remove pan from oven and add fennel mixture under roasting rack. Mix it well with any juice or fat that has already come off the meat. Place back in the oven and roast until meat is done, about 135 degrees in the center. Make sure to stir the vegetables every 15-20 minutes to help distribute the juices and keep the vegetables from burning. Remove from oven and let meat rest for 15 minutes before slicing. Serve with fennel on the side.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Lamb, Recipes and tagged , , . Bookmark the permalink.

15 Responses to Lamb and Fennel Sitting in a Tree

  1. delicio8 says:

    Reblogged this on delicio8 and commented:
    Oh I can’t wait to try this. I LOOOOOVE lamb.

  2. A_Boleyn says:

    I have a leg of lamb sitting in my freezer awaiting its fate … this may be it. :)

  3. Kristy says:

    K-i-s-s-i-n-g. ;) I have yet to try fennel. I need to get in that.

  4. laurasmess says:

    I LOVE braised or roasted fennel. One of the best vegetables around, methinks! It’s even good raw, especially in salads with orange, almonds and a lemony olive oil dressing :) Your lamb looks so incredibly tender, moist and succulent… yum. Wish I had your meat skills!

  5. Wow! I can taste that lamb!

  6. Eva Taylor says:

    This lamb looks incredibly moist and tender, and with roast fennel is really a gorgeous combo; one of my favourite toasted vegetables.

  7. egg me on says:

    K-I-S-S-I-N-G. Sure looks like love to me. Great stuff.

  8. sallybr says:

    Love lamb, love fennel.

    What time is dinner? ;-)

  9. billpeeler says:

    Oh my goodness that looks amazing and delicious!

  10. Amazing, love both these ingredients so much!

  11. colormusing says:

    Ooh, I never thought of fennel with lamb! Must try this!!

  12. Even though this has fennel, the dish at least looks delicious!

  13. ChgoJohn says:

    Wow! That roast is cooked to perfection, Greg. That’s how it’s done!

  14. Raymund says:

    That lamb looks perfectly cooked

  15. Pingback: Sunday Suppers: Easter’s Coming | Rufus' Food and Spirits Guide

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