Fennel-Spiced Roast Lamb & Veg
Recipe: #31817
April 22, 2019
Categories: Lamb/Mutton, Carrot, Potatoes Australian, Oven Roast, No Eggs, Non-Dairy, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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