Unlock the secret to tender lamb: savor our leg of lamb with aromatic fennel

Indulge in the tantalizing flavors of the Mediterranean with our exquisite leg of lamb fennel recipe. This succulent dish combines the tender juiciness of lamb with the aromatic freshness of fennel, creating a culinary masterpiece that will tantalize your taste buds.

Ingredients

• 1 leg of lamb (5-6 pounds)
• 1 large fennel bulb, sliced
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil
• 1 cup dry white wine (optional)

Instructions

1. Prepare the Lamb: Remove the lamb from the refrigerator 1 hour before cooking to bring it to room temperature. Trim any excess fat and pat dry.
2. Make the Marinade: In a large bowl, combine the fennel, garlic, rosemary, thyme, salt, and pepper. Whisk in the olive oil and white wine (if using).
3. Marinate the Lamb: Place the lamb in the marinade and turn to coat. Cover and refrigerate for at least 4 hours, or up to overnight.
4. Preheat the Oven: Preheat oven to 400°F (200°C).
5. Roast the Lamb: Remove the lamb from the marinade and discard any excess. Place the lamb in a roasting pan and roast for 1 hour.
6. Reduce the Temperature: Reduce the oven temperature to 325°F (160°C) and continue roasting for another 1-1 1/2 hours, or until the lamb reaches an internal temperature of 145°F (63°C) for medium-rare.
7. Rest the Lamb: Remove the lamb from the oven and let it rest for 15 minutes before carving.

Carving and Serving

1. Carve the Lamb: Using a sharp knife, carve the lamb into thin slices.
2. Serve with Fennel: Arrange the lamb slices on a platter and top with the roasted fennel.
3. Garnish with Herbs: Garnish with fresh rosemary and thyme for a touch of freshness.

Tips for Success

• Use a Boneless Leg of Lamb: This will make carving easier and more convenient.
• Don’t Overcrowd the Roasting Pan: This will prevent the lamb from roasting evenly.
• Use a Meat Thermometer: This is the most accurate way to ensure the lamb is cooked to your desired doneness.
• Let the Lamb Rest: Resting allows the juices to redistribute, resulting in a more tender and flavorful lamb.

Variations

• Add Vegetables: Roast carrots, onions, or potatoes with the lamb for a complete meal.
• Use Different Herbs: Experiment with other Mediterranean herbs such as oregano, marjoram, or sage.
• Make a Pan Sauce: Deglaze the roasting pan with white wine or chicken broth to create a flavorful pan sauce.

Health Benefits

• Lamb: Rich in protein, iron, and vitamin B12.
• Fennel: Contains antioxidants and has anti-inflammatory properties.

Recommendations

Our leg of lamb fennel recipe is a symphony of flavors that will impress your dinner guests. The tender lamb, aromatic fennel, and fragrant herbs create a dish that is both delicious and nutritious. Whether you’re hosting a special occasion or simply craving a Mediterranean feast, this recipe is sure to become a favorite.

What You Need to Learn

1. How long should I marinate the lamb?

At least 4 hours, or up to overnight.

2. Can I use a different type of wine?

Yes, you can use red wine or even a dry sparkling wine.

3. What if I don’t have a meat thermometer?

You can use the touch test. If the lamb feels springy to the touch, it is medium-rare.

4. How can I make a pan sauce?

Deglaze the roasting pan with 1/2 cup of white wine or chicken broth. Bring to a boil, scraping up any browned bits. Reduce heat and simmer until thickened.

5. What are some good side dishes for this recipe?

Roasted vegetables, mashed potatoes, or a crusty bread.