Rosemary, Fennel, and Pepper-Crusted Leg of Lamb
Nothing says spring like a roast leg of lamb. Cooking one can sound intimidating, but it couldn’t be simpler. For this recipe, you’ll make a paste of aromatic fresh rosemary, fennel seeds, black pepper, and Dijon mustard to complement the robust flavor of the meat. Spread the paste over the lamb, and bake it for about 1 ½ hours — it’s that easy. Checking the temperature with the Yummly Smart Thermometer makes the recipe foolproof, even if you’ve never made a leg of lamb before! Outside the Easter season you’ll need to plan ahead to order a bone-in leg of lamb (sometimes called semi-boneless, meaning it still has the lower part of the shank bone left in) from a butcher. The recipe is a Yummly original created by David Bonom.
- Preheat the oven to 350°F with a rack set in the center. Coat a sheet pan with cooking spray.
- Combine chopped rosemary, olive oil, mustard, pepper, garlic powder, salt, and fennel seeds in a small bowl, stirring well to form a thick paste.
- Pat lamb dry with a paper towel. With a sharp knife, trim any large pockets of excess fat from lamb but leave a thin layer of fat on the meat. If the shank bone hasn’t already been trimmed, cut away about 1 inch of flesh from the end of the bone so that the meat will pull away from the leg bone as it roasts. Rub rosemary mixture all over the lamb to coat and set it on the prepared sheet pan with the fattier side up.
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|Calories360Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.