Forever Roasted Lamb With Roasted Vegetables
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
45
Spice
39
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Fennel Seed3 tbsps
Coriander Seed3 tbsps
Kosher Salt1 cup
Olive Oil1.5 tbsps
Sage (fresh, chopped)3 tbsps
Garlic (sliced)1 tbsp
Orange Zest2 medium
Onion (peeled and thinly sliced)1
Salt3 cup
Water4
Carrots4 stalks
CeleryDirections:
1
Preheat the oven to 400 degrees F
2
Make the Fennel Spice Rub: Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat
3
Watch carefully, tossing frequently so the seeds toast evenly
4
When light brown and fragrant, stir in the salt and pour the seeds onto a plate to cool
5
(They must be cool before grinding, or they will gum up the blades
6
) Pour the seeds into a blender or spice mill and blend to a fine powder, shaking the blender occasionally to redistribute the seeds
7
Store in a tightly sealed glass jar in a cool, dry place, or freeze
8
(Makes about 1 1/4 cups
9
) In 1 pot, bring sweet potatoes and water up to a boil with 1 tablespoon salt
10
Reduce heat to a simmer and cook until tender
11
Strain and lay out to cool
12
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
13
For the lamb: Preheat the oven to 250 degrees F
14
Place a roasting pan in the oven
15
Heat the olive oil in a large saute pan over medium heat until hot
16
Add the onions and a pinch of salt and pepper
17
Reduce the heat to medium-low and cook for about 1 minute
18
Add the sage and cook about 3 minutes
19
Add the water, cover, and cook until the onions are very tender, about 10 minutes
20
Uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes
21
Slice open the leg of lamb and lay flat
22
Season meat well all over with the Fennel Spice and salt and pepper
23
Spread half of the sauteed onion mixture directly on top of the seasoning, inside the leg of lamb
24
Roll up the meat and tie with kitchen twine
25
Set aside the other half of onion mixture
26
Rub the outside of the lamb with more Fennel Spice
27
Remove the roasting pan from the oven and lay the carrots and celery on the bottom
28
Place the lamb on top of the carrots and celery, drizzle with some extra-virgin olive oil and cook for 7 hours
29
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
30
The lamb is ready when it pulls away easily if picked at with a pair of tongs
31
Remove the lamb from the oven and keep warm
32
Increase the oven heat to 425 degrees F
33
Heat a large saute pan on high heat
34
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
35
Turn and cook for 3 more minutes until brown on that side
36
Season with salt and pepper and place in oven for 15 minutes After 15 minutes open oven and add sage and garlic
37
Stir well and continue to roast for 5 minutes more or until the garlic is light brown
38
Remove from oven and sprinkle with orange zest
39
Serve lamb warm with roasted vegetables