Tender lamb is made even more more-ish with fabulous fennel! This is ideal for a Sunday roast – it may turn out to be your best yet...
- 2.5 kg leg of lamb
- salt and pepper, to taste
- 2 red onions, cut into thick wedges
- 1 large fennel bulb (500g), trimmed, cut into 2cm slices
- 2 cups chicken stock
- ⅓ cup lemon juice
- fresh thyme sprigs, to garnish
- 1 Tbsp olive oil
- 4 cloves garlic, crushed
- 2 Tbsp fresh thyme
- 2 tsp ground coriander
- 2 tsp whole fennel seeds
- 2 tsp mild paprika
- To make spice mix, combine all ingredients in a small bowl. Mix well.
- Place lamb in a large, oiled roasting pan. Rub evenly with spice mix. Season with salt and pepper.
- Cook in a hot oven (200C) for 45 minutes. Remove pan from oven. Remove lamb. Drain excess fat from pan. Add onions, fennel, stock and juice to pan. Place lamb on top
- Reduce oven to moderate (180C). Cook lamb until medium done for a further 45 minutes, or until cooked to your liking. Transfer lamb to a serving plate. Rest, loosely covered with foil for 25 minutes. Thickly slice.
- Meanwhile, return roasting pan with fennel and onions to same moderate oven. Cook for a further 25 minutes, or until caramelised and pan juices are slightly thickened.
- Serve lamb with fennel and onions. Spoon over pan juices. Garnish with thyme sprigs
Rub lamb with spice mix and refrigerate, covered, overnight. Remove lamb from the fridge and stand at room temperature for 20 minutes before cooking.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||17.4 g|
|Total carbohydrates||4.6 g|
|- Sugars||1.4 g|
|Dietary fibre||2.0 g|