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A perfectly browned, roasted leg of lamb in a roasting pan surrounded by vegetables

Rosemary Garlic Roasted Lamb with Potatoes and Fennel

Print Recipe
Boneless leg of lamb is studded with garlic cloves and fresh rosemary then roasted over sliced potatoes, fennel and onion.
Course Dinner Ideas
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6 -8
Calories 287
Author Janette

Ingredients

For the mint sauce:

  • 3 teaspoons granulated sugar
  • 2 tablespoons boiling water
  • 5 tablespoons cold water
  • ¼ cup (60 ml) malt vinegar
  • ¼ cup (20 grams) fresh mint leaves finely chopped

For the lamb:

  • 4 pounds (2 kg) leg of lamb boneless or bone-in
  • 4 tablespoons vegetable oil
  • Salt & pepper
  • 8 garlic cloves peeled
  • 8 sprigs rosemary
  • 4 medium potatoes sliced
  • ½ teaspoon fresh rosemary chopped
  • 1 fennel bulb sliced
  • ½ red onion peeled and sliced

Instructions

Make the mint sauce:

  • To a bowl add the sugar and boiling water. Mix until dissolved. Stir in the cold water, vinegar and mint. Set aside.

Make the lamb:

  • Heat the oven to 425°F/220°C with the shelf in the lower part of the oven.
  • Drizzle 2 tablespoons oil all over the lamb and rub with hand to even coat. Sprinkle evenly all over with salt and pepper.
  • Use a sharp tipped knife to make 8 cuts at a slight angle evenly all over the top of lamb, just deep enough for the garlic cloves. Insert garlic and rosemary sprigs into each hole.
  • Drizzle the bottom of a deep roasting pan with 1 tablespoon oil and spread evenly. Lay the potato slices in the bottom of the pan. Drizzle the rest of the oil on top of the potatoes and sprinkle salt, pepper and chopped rosemary. Top with the fennel and onion.
  • Place the lamb on top of the vegetables and roast for 20 minutes. Lower the oven temperature to 375°F/190°C and roast for 25 minutes per pound (per 500 grams) plus 25 more minutes for medium temperature (slightly pink). Best measured with a meat thermometer. 150°F/65°C for well done, 145°F/62°C medium well, 130°F/55°C for medium. 125°F/52°C for medium rare. Times, will be longer if your lamb is bone-in.
  • Remove from the oven and cover with foil for 10 minutes before slicing.
  • Serve with the potatoes, fennel and onion.

Video

Nutrition

Serving: 1 | Calories: 287kcal | Carbohydrates: 23g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 41mg | Sodium: 84mg | Fiber: 3g | Sugar: 3g