ROASTED LAMB WITH ROOT VEGETABLES
This recipe makes a fantastic holiday meal, but everyone likes it so much that you won't wait for a holiday to make it again. Impressive as it looks and tastes, it is actually quite simple to make, and it's basically a meal in one roasting pan so even clean-up is a breeze.
Provided by DarlisJ
Categories Meat and Poultry Recipes Lamb
Time 3h40m
Yield 8
Number Of Ingredients 17
Steps:
- Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
- Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
- Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
- Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.
Nutrition Facts : Calories 926.5 calories, Carbohydrate 96.1 g, Cholesterol 136.8 mg, Fat 39.1 g, Fiber 14.6 g, Protein 49 g, SaturatedFat 11.3 g, Sodium 2018.9 mg, Sugar 17.4 g
FOREVER ROASTED LAMB WITH ROASTED VEGETABLES
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 9h5m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Make the Fennel Spice Rub: Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, stir in the salt and pour the seeds onto a plate to cool. (They must be cool before grinding, or they will gum up the blades.)
- Pour the seeds into a blender or spice mill and blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. (Makes about 1 1/4 cups.)
- In 1 pot, bring sweet potatoes and water up to a boil with 1 tablespoon salt. Reduce heat to a simmer and cook until tender. Strain and lay out to cool.
- In another pot bring 1/2 gallon water to a boil with 1 tablespoon salt, add sprouts and cook for 3 minutes Strain and lay out to cool.
- For the lamb: Preheat the oven to 250 degrees F. Place a roasting pan in the oven.
- Heat the olive oil in a large saute pan over medium heat until hot. Add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook about 3 minutes. Add the water, cover, and cook until the onions are very tender, about 10 minutes. Uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes.
- Slice open the leg of lamb and lay flat. Season meat well all over with the Fennel Spice and salt and pepper. Spread half of the sauteed onion mixture directly on top of the seasoning, inside the leg of lamb. Roll up the meat and tie with kitchen twine. Set aside the other half of onion mixture.
- Rub the outside of the lamb with more Fennel Spice. Remove the roasting pan from the oven and lay the carrots and celery on the bottom. Place the lamb on top of the carrots and celery, drizzle with some extra-virgin olive oil and cook for 7 hours. Spread the remaining onion mixture on top of the lamb, place a foil as a tent over the lamb and roast for an additional hour. The lamb is ready when it pulls away easily if picked at with a pair of tongs. Remove the lamb from the oven and keep warm.
- Increase the oven heat to 425 degrees F.
- Heat a large saute pan on high heat. Add 1/4 cup olive oil and reserved sweet potatoes and Brussels sprouts; Toss lightly to coat with oil and do not touch for 2 minutes or until the bottoms begin to brown. Turn and cook for 3 more minutes until brown on that side. Season with salt and pepper and place in oven for 15 minutes After 15 minutes open oven and add sage and garlic. Stir well and continue to roast for 5 minutes more or until the garlic is light brown. Remove from oven and sprinkle with orange zest.
- Serve lamb warm with roasted vegetables.
HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS
This impressive-looking roast is easy to carve once you know where to start.
Provided by Dawn Perry
Categories Lamb Roast Christmas Easter Dinner Vinegar Fennel Carrot Fall Winter Honey Christmas Eve Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Pulse garlic, parsley, fennel seeds, and 1/2 cup fennel fronds in a food processor until very finely chopped. With motor running, slowly add 1/4 cup oil and process until smooth; season generously with salt and pepper (mixture should taste quite salty as this is the only seasoning meat will get). Rub parsley mixture all over lamb. Transfer to a roasting pan, cover, and chill at least 8 hours.
- Let lamb sit at room temperature 1 hour. Bring vinegar and honey to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened, 8-10 minutes. Set glaze aside.
- Place racks in lower third and middle of oven and preheat to 325°F. Toss fennel and carrots with remaining 1/4 cup oil in a medium bowl and arrange half around lamb in roasting pan; place remaining vegetables on a rimmed baking sheet.
- Roast vegetables on baking sheet on lower rack and lamb on middle rack until an instant-read thermometer inserted into the thickest part of lamb registers 100°F, about 1 hour.
- Increase oven to 450°F, brush roast with glaze, and continue to roast until an instant-read thermometer registers 120°F, 20-25 minutes longer. Transfer lamb to a cutting board and let rest 30 minutes before carving (temperature will rise to 140°F for medium-rare while lamb is resting).
- Continue to roast vegetables, tossing occasionally, until golden and tender, 20-25 minutes longer.
- Serve lamb with vegetables, topped with fennel fronds.
- DO AHEAD: Lamb can be rubbed with parsley mixture and vegetables can be prepped 1 day ahead. Cover separately and chill.
FENNEL-ROASTED VEGETABLES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Prepare all vegetables and place in a large bowl. Cover generously with olive oil and Fennel Spice Rub. Cover and toss well to combine.
- Heat a very large ovenproof skillet over high heat. Add 1/4 cup of the olive oil. When the oil is hot, add the carrots and cook for about 1 minute, then add the onions and cook, turning occasionally with tongs, until the vegetables are nicely browned, about 10 minutes. Reduce the heat if needed to keep them from burning.
- Add the fennel bulb, zucchini, additional Fennel Spice Rub or crushed fennel seed, and salt, to taste. Toss well to distribute the seasonings. Drizzle with the remaining 1 tablespoon oil and toss again. Transfer the skillet to the oven and roast until the vegetables are deeply caramelized, 20 to 25 minutes, stirring them occasionally so they cook evenly. Serve immediately.
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
ROAST LAMB WITH FENNEL AND FALL VEGETABLES
Steps:
- Preheat oven to 425 degrees. In a small bowl, combine and mix the garlic, salt and thyme. Add Dijon mustard and mix well. Spread the mixture over the lamb and let it sit at room temperature while preparing vegetables. In a roasting pan, toss fennel, carrots, potatoes and onions in a bowl with the olive oil, melted butter, salt and pepper. Roast for 30 minutes, turn vegetables to bring the unbrowned ones to the surface, push to one side and add the lamb. Roast for 30 to 50 minutes longer or until the lamb registers 138 degrees on an instant-read thermometer. Remove meat from pan and cover with foil to rest for 15 minutes. If vegetables aren't tender return pan to oven for another 15 minutes. Slice the lamb and arrange on a large platter surrounded with roasted vegetables.
RACK OF LAMB WITH ROASTED FENNEL AND GARLIC
Provided by Molly O'Neill
Categories dinner, one pot, roasts, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Combine 1 teaspoon of olive oil, the minced garlic, fennel seeds, mustard and 1/2 teaspoon of pepper in a small bowl. Rub the mixture over the back of the lamb. Set aside.
- Place the fennel in a large, shallow roasting pan and toss with the sliced garlic, remaining olive oil, chicken broth, 1/2 teaspoon of salt and pepper to taste. Roast, tossing from time to time, for 35 minutes. Place the lamb over the fennel and roast until the lamb is medium-rare, about 30 minutes longer. Let stand for 10 minutes.
- Carve the lamb. Season the fennel with additional salt and pepper to taste. Divide the lamb and the fennel among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 449 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED FALL VEGETABLES
This is quick, easy and delicious. It is easily doubled and tripled for large families and guests.
Provided by GEMINI00
Categories Side Dish Vegetables
Time 1h15m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place the beets and turnip in a 9x9 inch baking dish. Cut an X in the root end of the onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir to coat the vegetables with oil.
- Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 30.2 g, Fat 27.3 g, Fiber 4.2 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 118.6 mg, Sugar 15.1 g
More about "roast lamb with fennel and fall vegetables recipes"
ROASTED LAMB LEG WITH FALL VEGETABLES RECIPE
From countrygrocer.com
5/5 (4)
ROASTED SPRING LAMB WITH FENNEL, RHUBARB, AND …
From cookinglight.com
CUMIN AND FENNEL-CRUSTED ROAST LAMB - BROWN EYED …
From browneyedbaker.com
ROASTED SPRING LAMB WITH FENNEL RECIPE | NEW IDEA FOOD
From newideafood.com.au
FENNEL ROASTED FALL VEGETABLES RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
BUTTERFLIED LEG OF LAMB WITH ROOT VEGETABLES
From countryliving.com
SUCCULENT ROAST LAMB WITH ROOT VEGETABLES RECIPE - THE …
From thespruceeats.com
ROAST LAMB WITH VEGETABLES - REAL RECIPES FROM …
From mouthsofmums.com.au
HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS …
From bonappetit.com
ROAST LEG OF LAMB WITH FENNEL BUTTER RECIPE | BON …
From bonappetit.com
WHAT VEGETABLES GO WITH ROAST LAMB (15 VEGGIES) – HAPPY …
From happymuncher.com
BALSAMIC ROASTED FENNEL AND CARROTS - HEALTHY WORLD CUISINE
From hwcmagazine.com
FENNEL ROASTED FALL VEGETABLES RECIPE - THE WANDERLUST KITCHEN
From pinterest.com
ROAST LAMB AND VEGETABLES | RECIPE | FENNEL RECIPES, LAMB RECIPES, …
From pinterest.com.au
GARLIC FENNEL ROAST RACK OF LAMB - RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
FENNEL ROASTED FALL VEGETABLES RECIPE - THE WANDERLUST KITCHEN
From pinterest.com
ROAST STUDDED LEG OF LAMB RECIPE | SCOTCH KITCHEN
From makeitscotch.com
EASY ROAST LAMB WITH VEGETABLES - AHEAD OF THYME
From aheadofthyme.com
LEG OF LAMB WITH FENNEL RECIPE | MYRECIPES
From myrecipes.com
SLOW ROAST LEG OF LAMB WITH FENNEL RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
ROAST LEG OF LAMB WITH APPLES AND FENNEL | SAVEUR
From saveur.com
SUMMER LAMB WITH FENNEL AND ROASTED NECTARINES
From more.ctv.ca
ROASTED FALL VEGETABLES | CANADIAN LIVING
From canadianliving.com
ROAST LAMB WITH FENNEL AND FALL VEGETABLES- WIKIFOODHUB
From wikifoodhub.com
ROAST LAMB WITH ROSEMARY BEST RECIPES
From findrecipes.info
POT-ROASTED LAMB WITH FENNEL AND POTATOES RECIPE - LOS ANGELES …
From latimes.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
RECIPE: MEDITERRANEAN LEG OF LAMB WITH ROASTED FENNEL
From wholefoodsmarket.com
POT-ROASTED LAMB WITH FENNEL AND POTATOES - RECIPES LIST
From recipes-list.com
SUNDAY LAMB ROAST WITH FENNEL, ROOT VEGETABLES AND LEMON …
From edibleaspen.ediblecommunities.com
ROSEMARY GARLIC ROASTED LAMB WITH POTATOES AND FENNEL
From culinaryginger.com
LOIN OF LAMB WITH ROASTED POTATO, FENNEL, TOMATO AND OLIVES
From mindfood.com
RECIPE: POT-ROASTED LAMB WITH FENNEL AND POTATOES
From latimes.com
BONELESS ROASTED LEG OF LAMB WITH POTATOES AND FENNEL STORY
From whatshouldimakefor.com
SALTED ROSEMARY ROAST LAMB WITH FENNEL AND GARLIC BOULANGèRE …
From deliciousmagazine.co.uk
ROASTED CARROTS WITH FENNEL AND RED ONION - FARM FLAVOR RECIPE
From farmflavor.com
ROAST LAMB WITH POTATOES AND FENNEL RECIPE - BBC FOOD
From bbc.co.uk
ROAST LUMINA LAMB WITH FENNEL, CAPSICUM AND PAN JUS RECIPE …
From store.eatthekiwi.com
BONELESS ROASTED LEG OF LAMB WITH POTATOES AND FENNEL
From whatshouldimakefor.com
You'll also love