Recipes/ Lamb Roast with Roasted Potatoes, Fennel & Tomatoes Recipe

Lamb Roast with Roasted Potatoes, Fennel & Tomatoes Recipe

Prep Time

30 minutes plus marinating

Cooking Time

1 hour 15 minutes

Servings

Let's make it

Step 1

Remove lamb from netting and unroll. In large bowl, whisk ½ cup wine, fennel fronds, 2 tablespoons oil, lemon juice, 1 teaspoon salt and pepper. Add lamb and turn to coat; cover and refrigerate 2 hours.

Step 2

Position oven rack in lowest position; preheat oven to 425°. Transfer lamb to cutting board; discard marinade. Roll up and tie lamb with kitchen twine. Cut 16 (½-inch) slits into lamb; press garlic into slits.

Step 3

In large roasting pan, toss potatoes, lemons, fennel, and remaining 2 tablespoons oil and 1 teaspoon salt; turn lemons cut side down. Place lamb on top of vegetables. Roast lamb 30 minutes. Reduce oven temperature to 350°; add tomatoes on the vine to pan. Roast 45 minutes longer or until internal temperature of lamb reaches 135° for medium-rare. Watch carefully and remove tomatoes as they start to blister; cover to keep warm.

Step 4

Transfer lamb to cutting board; loosely tent with aluminum foil (internal temperature will rise to 145° upon standing). With spoon, skim excess fat from drippings; place pan across 2 burners. Add olives and remaining 1 cup wine; heat to simmering over medium-high heat, scraping browned bits from bottom of pan. Cook 3 minutes or until slightly reduced. Add stock and simmer 6 minutes. Carefully squeeze juice from 2 roasted lemon halves into pan; stir in butter.

Step 5

Remove twine from lamb and slice; transfer to platter and drizzle with some pan sauce. Serve with vegetables and remaining pan sauce.

Nutrition Info

555 Calories, 30g Fat (11g Saturated), 157mg Cholesterol, 762mg Sodium, 17g Carbohydrates, 3g Fiber, 47g Protein

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Ingredients

1½ cups dry white wine (such as Chardonnay or Pinot Grigio) 1½ cups sliced fennel plus 2 tablespoons chopped fennel fronds 1/4 cup extra virgin olive oil 2 tablespoons fresh lemon juice 2 teaspoons sea salt 1/2 teaspoon ground black pepper 1 (5-pound) boneless leg of lamb roast 8 garlic cloves, peeled and cut in half 1 pound new potatoes or fingerling potatoes, halved 2 small lemons, cut crosswise in half, seeds removed 8 small on-the-vine tomatoes 30 Italian-style olives 2 cups less-sodium chicken broth or stock 2 tablespoons unsalted butter

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