Fennel-Spiced Roast Lamb & Veg
Created by ImPat on April 22, 2019
- Servings: 6
- Prep Time: 30m
- Cook Time: 105m
- Recipe #31817
Ingredients
- 3 onions ( small red onions, quartered)
- 3 carrots ( large carrots, cut into 3cm thick batons)
- 1.25 kilogram potatoes, cut into 5cm pieces
- 2 kilogram leg of lamb
- Steam peas, to serve
- Gravy, to serve
- FOR FENNEL SPICE RUB
- 1/4 cup oil ( vegetable oil)
- 4 cloves garlic, minced
- 3 teaspoon ground coriander
- 3 teaspoon fennel seeds
- 2 teaspoons paprika (sweet)
- Salt, to taste
- Pepper, to taste
How to Make
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Step 1: To make spice rub, combine all ingredients in a small bowl and mix well to combine.
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Step 2: Place 1 tablespoon of the spice rub, onions, carrots and potatoes in a large bowl and toss to coat.
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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.
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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.
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Step 5: Remove lamb from the oven and transfer to a serving plate and rest, loosely covered with foil, for 15 minutes.
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Step 6: Return vegetables to the same oven and cook for a further 15 minutes, or until golden and tender.
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Step 7: Serve sliced lamb with roasted vegetables, steamed peas and gravy.,
Nutritional Facts
- 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