Flavorful and effortless one pot holiday roast or a classic roast for Sunday supper with all the fixings!
- Small bowl
- Oven-proof pot (like a Dutch oven)
- 2 tsp dried fennel seed
- 1 Tbsp dried rosemary
- 3 cloves garlic, peeled and minced
- 1/4 to 1/2 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp lemon zest
- 2 Tbsp olive oil
- 3 to 4 lbs boneless lamb leg
- 1 fennel bulb, trimmed and thinly sliced
- 1.5 lbs Little Potatoes
- 8 carrots, trimmed and scrubbed clean
- 1/2 cup beef broth
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.
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.