Wine roasted leg of lamb is a perfect main course for spring time and special enough to serve on holidays. It pairs well with many different vegetables. This traditional version is served with mint jelly accompanied with potatoes and roasted fennel.

Serves 6-8

Ingredients:

–  one 5-pound boneless leg of lamb

–  2 pounds each petite red and white potatoes

–  2 fennel bulbs, stems trimmed and cut into quarters

–  5 cloves garlic, chopped

–  1 tablespoon fresh rosemary leaves, chopped

–  1 teaspoon fennel seeds

–  1 teaspoon fresh thyme, chopped

–   1 16 ounce bag frozen pearl onions

–  1 teaspoon cumin

–  1 cup dry red wine

–  ¼ cup olive oil

–  salt and pepper to taste

Directions:

1.  Preheat oven to 400 degrees.

2. In a medium mixing bowl, combine garlic, cumin, rosemary, thyme, fennel seed, and olive oil and mix well. Set aside.

3.  Sprinkle salt and pepper onto lamb leg. Rub herb mixture all over lamb leg, but save ¼ cup for drizzling over vegetables.

4.  Place lamb leg in center of a roasting pan.

5.  Rinse potatoes and fennel and place around the lamb leg.

6.  Drizzle remaining herb mixture over vegetables.

7.  Gently pour the wine over the lamb and vegetables.

8.  Place into oven onto center rack of oven and roast for 15 minutes, then lower heat to 350 degrees and continue to roast approximately 2 hours or until center of lamb leg is 140-145 degrees (for medium) and lamb is golden brown.

9. Remove lamb from the pan and transfer to a cutting board. Tent with aluminum foil and let stand for 15-20 minutes.

10.  Slice the lamb and serve with the vegetables and mint jelly.

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

by