Roast leg of lamb

Based on 2 ratings
Sponsored

“This is a very simple, but delicious stew inspired by French cuisine. Thanks to the mélange of flavors, be prepared to find a wonderful aroma wafting around your kitchen as the ingredients meld together. Having a little patience with this recipe will ensure the lamb comes out buttery and juicy, so try not to rush through the steps!”

Difficulty

Easy 👌
25
min.
Preparation
150
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1¾ kg lamb legs
3 tbsp olive oil
1 bulb garlic
300 g carrots
1 bulb fennel
200 g shallots
leek
500 g potatoes
3 sprigs summer savory
3 sprigs rosemary
3 sprigs thyme
bay leaves
150 ml white wine
200 ml beef stock
250 g cherry tomatoes
salt
pepper
Metric
Imperial

Utensils

  • 2 ovens
  • paper towels
  • roasting pan
  • spatula
  • cutting board
  • knife
  • 2 kitchen twine
  • carving fork

Nutrition per serving

Cal
517
Protein
66 g
Fat
12 g
Carb
30 g
  • Step 1/4

    Preheat the oven to 160°C/320°F. Pat the lamb dry and salt all sides. Add olive oil to a large roasting pan set over high heat and fry the lamb until brown, approx. 15 min. Cover the pan, transfer to the oven, and roast for approx. 1.5 hrs.
    • 1¾ kg lamb legs
    • 3 tbsp olive oil
    • salt
    • oven
    • paper towels
    • roasting pan
    • spatula

    Preheat the oven to 160°C/320°F. Pat the lamb dry and salt all sides. Add olive oil to a large roasting pan set over high heat and fry the lamb until brown, approx. 15 min. Cover the pan, transfer to the oven, and roast for approx. 1.5 hrs.

  • Step 2/4

    Halve the garlic bulb diagonally. Halve the carrots. Chop the fennel into big pieces. Peel and chop the shallots. Slice the leek into 5 cm/1 in. thick rings. Cut the potatoes.
    • 1 bulb garlic
    • 300 g carrots
    • 1 bulb fennel
    • 200 g shallots
    • leek
    • 500 g potatoes
    • 3 sprigs rosemary
    • 3 sprigs thyme
    • 3 sprigs summer savory
    • cutting board
    • knife
    • kitchen twine

    Halve the garlic bulb diagonally. Halve the carrots. Chop the fennel into big pieces. Peel and chop the shallots. Slice the leek into 5 cm/1 in. thick rings. Cut the potatoes.

  • Step 3/4

    Tie up the summer savory, rosemary, and thyme into a bouquet garni with kitchen twine. After 1.5 hrs., add garlic, potatoes, herbs, and bay leaves to the pan and season with salt and pepper. Add white wine and stock, and roast for another 30 min., without a lid. Then add the fennel, leeks, carrots, and tomatoes. Flip the lamb over and cook for another 30 min.
    • bay leaves
    • 150 ml white wine
    • 200 ml beef stock
    • 250 g cherry tomatoes
    • salt
    • pepper
    • kitchen twine
    • oven

    Tie up the summer savory, rosemary, and thyme into a bouquet garni with kitchen twine. After 1.5 hrs., add garlic, potatoes, herbs, and bay leaves to the pan and season with salt and pepper. Add white wine and stock, and roast for another 30 min., without a lid. Then add the fennel, leeks, carrots, and tomatoes. Flip the lamb over and cook for another 30 min.

  • Step 4/4

    Season the vegetables with salt and pepper. Cut the meat around the bone into slices and serve with the vegetables and roast stock. Enjoy!
    • salt
    • pepper
    • carving fork

    Season the vegetables with salt and pepper. Cut the meat around the bone into slices and serve with the vegetables and roast stock. Enjoy!