Fennel-Spiced Roast Lamb & Veg

6
Servings
30m
Prep Time
105m
Cook Time
2h 15m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (542.9 g)
  • Calories 1132.1
  • Total Fat - 87.7 g
  • Saturated Fat - 35.3 g
  • Cholesterol - 243.3 mg
  • Sodium - 257.6 mg
  • Total Carbohydrate - 25.4 g
  • Dietary Fiber - 5.7 g
  • Sugars - 6.3 g
  • Protein - 58.2 g
  • Calcium - 117.8 mg
  • Iron - 6.5 mg
  • Vitamin C - 15.9 mg
  • Thiamin - 0.5 mg

Step 1

To make spice rub, combine all ingredients in a small bowl and mix well to combine.

Step 2

Place 1 tablespoon of the spice rub, onions, carrots and potatoes in a large bowl and toss to coat.

Step 3

Rub the remaining spice rub all over the lamb and place the lamb in an oiled, extra large roasting pan and cook in a moderate oven (180C) for 30 minutes and remove pan from oven and place vegetables around the lamb.

Step 4

Turn to coat in cooking juices and return pan to oven and cook for a further 1 hour for it to be medium done, or until lamb is cooked to your liking.

Step 5

Remove lamb from the oven and transfer to a serving plate and rest, loosely covered with foil, for 15 minutes.

Step 6

Return vegetables to the same oven and cook for a further 15 minutes, or until golden and tender.

Step 7

Serve sliced lamb with roasted vegetables, steamed peas and gravy.,

Tips & Variations


No special items needed.

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