Holiday Slow Roast Leg of Lamb with Potatoes, Fennel, and Carrots Holiday Slow Roast Leg of Lamb with Potatoes, Fennel, and Carrots

Holiday Slow Roast Leg of Lamb with Potatoes, Fennel, and Carrots

Something Blue

Flavorful and effortless one pot holiday roast or a classic roast for Sunday supper with all the fixings!

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Holiday Slow Roast Leg of Lamb with Potatoes, Fennel, and Carrots

By Samantha Gutmanis

Holiday Slow Roast Leg of Lamb with Potatoes, Fennel, and Carrots

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Something Blue

Something Blue

Where To Buy

Preparation

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.


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 to 7 minutes per side.

Remove lamb once deeply browned on the exterior and add carrots, turning once browned, about 3 to 4 minutes per side. Remove carrots from pot and remove pot from heat.

Place lamb (including any juices that may have escaped), potatoes, fennel, carrots, and broth in pot. Drizzle vegetables with remaining 1/4 rub.

5. Cook in oven for 45 to 55 minutes for rare (145 °F internal temperature) or 60 to 75 minutes for medium (160 °F internal temperature).


Remove pot from oven and cover (with a lid or foil) for 10 to 15 minutes of resting time.

Remove lamb from pot and thinly slice to serve.

Step 1 out of 7

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.


Step 2 out of 7

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 to 7 minutes per side.

Step 3 out of 7

Remove lamb once deeply browned on the exterior and add carrots, turning once browned, about 3 to 4 minutes per side. Remove carrots from pot and remove pot from heat.

Step 4 out of 7

Place lamb (including any juices that may have escaped), potatoes, fennel, carrots, and broth in pot. Drizzle vegetables with remaining 1/4 rub.

Step 5 out of 7

5. Cook in oven for 45 to 55 minutes for rare (145 °F internal temperature) or 60 to 75 minutes for medium (160 °F internal temperature).


Step 6 out of 7

Remove pot from oven and cover (with a lid or foil) for 10 to 15 minutes of resting time.

Step 7 out of 7

Remove lamb from pot and thinly slice to serve.

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