FENNEL-RUBBED LEG OF LAMB WITH CARROTS AND SALSA VERDE
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.
Provided by Alison Roman
Categories Bon Appétit Dinner Lamb Roast Fall Spring Fennel Carrot Parsley Chive Lemon Juice Garlic
Yield 8 servings
Number Of Ingredients 16
Steps:
- Lamb:
- Season lamb generously with salt and pepper; let it sit out at room temperature while you prepare the rub.
- Using spice mill or mortar and pestle, coarsely grind fennel seeds and red pepper flakes. Transfer to a small bowl and mix in garlic and 3 Tbsp. oil. Evenly rub lamb all over with spice mixture, making sure to work it into every nook and cranny.
- Preheat oven to 300°F. Heat remaining 1/4 cup oil in a large heavy skillet over medium. As soon as oil is hot and shimmering, add lamb to skillet and cook, carefully pouring off fat as needed into a small bowl (reserve it), until golden brown all over, 3-5 minutes per side. The goal here is to cook out some of the excess fat while you brown the meat, so it's important to maintain a moderate heat to keep the meat from getting dark before the fat can melt out. If the oil looks really dark or tastes burned, discard it and use olive oil in the next step.
- Trim tops from carrots and set aside for making the salsa verde. Scrub carrots, pat dry, and scatter along the outer edges of a large rimmed baking sheet. Place seared lamb in the center. Pour reserved fat and any fat still in skillet (don't forget to scrape out the crispy bits stuck to the bottom of the pan) over carrots, season with salt and pepper, and toss to coat.
- Roast lamb and carrots until an instant-read thermometer inserted into the center of leg registers 135°F for medium-rare, 75-90 minutes. Transfer lamb to a cutting board and tent with foil; let rest 20 minutes. Leave oven on.
- Salsa Verde and assembly:
- While the lamb is resting, transfer carrots to a platter, then carefully pour any juices from the baking sheet into a small bowl (you should have about 1/4 cup; if you don't, top off with olive oil). Transfer carrots back to baking sheet and pop back into oven. Roast 5 minutes to reheat.
- Meanwhile, finely chop reserved carrot tops to make 1/2 cup; discard remaining tops. Place in a small bowl and mix in parsley, chives, lemon juice, pan juices, and 2 Tbsp. oil. Season with salt and pepper and more lemon juice if needed.
- Remove twine from lamb and slice about 1/2" thick (but you can really go as thick or thin as you would like). Arrange on a platter and serve with warm roasted carrots and salsa verde alongside.
HONEY-BRAISED LEG OF LAMB WITH CARROTS AND FENNEL
Steps:
- In a small bowl, combine the mint, rosemary and garlic. Open up the lamb flat on a baking sheet and top with some salt and pepper, about 2 tablespoons of the honey and about three-quarters of the herb-garlic mix. Roll up the lamb and tie it with butcher's twine, then top with the remaining honey and herb-garlic mix. Refrigerate, uncovered, for about 2 hours to marinate, then let the lamb come to room temperature before cooking.
- Preheat the oven to 325 degrees F.
- Add the chicken broth, white wine, carrots, onions and fennel to a large Dutch oven, then set the lamb on top of the vegetables. Roast until the lamb registers an internal temperature of 130 degrees F (medium rare) on an instant-read thermometer, about 2 hours.
- Let the lamb rest on a cutting board for 15 minutes. Using a slotted spoon, transfer the vegetables to a serving platter.
- In a small bowl, use a fork to mash the butter and flour together to form a smooth paste. Place the Dutch oven with the pan juices over medium heat and bring to a simmer, then whisk in the butter and flour mixture. Bring to a boil and heat until thickened, about 3 minutes.
- Slice the lamb and serve with the vegetables and pan sauce spooned over.
GRILLED LAMB WITH SALSA VERDE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
- Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
- Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.
ROAST LEG OF LAMB WITH SALSA VERDE
Provided by Giada De Laurentiis
Categories Lamb Onion Roast Easter Dinner Lemon Mint Parsley Capers Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Stir first 10 ingredients in large bowl for salsa verde. Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic. Rub 1/4 cup salsa verde into lamb. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead. Cover separately and chill. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)
- Preheat oven to 450°F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120°F for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transfer lamb to cutting board; remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa alongside.
HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS
This impressive-looking roast is easy to carve once you know where to start.
Provided by Dawn Perry
Categories Lamb Roast Christmas Easter Dinner Vinegar Fennel Carrot Fall Winter Honey Christmas Eve Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Pulse garlic, parsley, fennel seeds, and 1/2 cup fennel fronds in a food processor until very finely chopped. With motor running, slowly add 1/4 cup oil and process until smooth; season generously with salt and pepper (mixture should taste quite salty as this is the only seasoning meat will get). Rub parsley mixture all over lamb. Transfer to a roasting pan, cover, and chill at least 8 hours.
- Let lamb sit at room temperature 1 hour. Bring vinegar and honey to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened, 8-10 minutes. Set glaze aside.
- Place racks in lower third and middle of oven and preheat to 325°F. Toss fennel and carrots with remaining 1/4 cup oil in a medium bowl and arrange half around lamb in roasting pan; place remaining vegetables on a rimmed baking sheet.
- Roast vegetables on baking sheet on lower rack and lamb on middle rack until an instant-read thermometer inserted into the thickest part of lamb registers 100°F, about 1 hour.
- Increase oven to 450°F, brush roast with glaze, and continue to roast until an instant-read thermometer registers 120°F, 20-25 minutes longer. Transfer lamb to a cutting board and let rest 30 minutes before carving (temperature will rise to 140°F for medium-rare while lamb is resting).
- Continue to roast vegetables, tossing occasionally, until golden and tender, 20-25 minutes longer.
- Serve lamb with vegetables, topped with fennel fronds.
- DO AHEAD: Lamb can be rubbed with parsley mixture and vegetables can be prepped 1 day ahead. Cover separately and chill.
More about "fennel rubbed leg of lamb with carrots and salsa verde food"
FENNEL-RUBBED LEG OF LAMB WITH SALSA VERDE - BON APPéTIT
From bonappetit.com
4.3/5 (3)Estimated Reading Time 3 minsServings 8
- Season lamb generously with salt and pepper; let it sit out at room temperature while you prepare the rub.
- Using spice mill or mortar and pestle, coarsely grind fennel seeds and red pepper flakes. Transfer to a small bowl and mix in garlic and 3 Tbsp. oil. Evenly rub lamb all over with spice mixture, making sure to work it into every nook and cranny.
- Preheat oven to 300°. Heat remaining ¼ cup oil in a large heavy skillet over medium. As soon as oil is hot and shimmering, add lamb to skillet and cook, carefully pouring off fat as needed into a small bowl (reserve it), until golden brown all over, 3–5 minutes per side. The goal here is to cook out some of the excess fat while you brown the meat, so it’s important to maintain a moderate heat to keep the meat from getting dark before the fat can melt out. If the oil looks really dark or tastes burned, discard it and use olive oil in the next step.
- Trim tops from carrots and set aside for making the salsa verde. Scrub carrots, pat dry, and scatter along the outer edges of a large rimmed baking sheet. Place seared lamb in the center. Pour reserved fat and any fat still in skillet (don’t forget to scrape out the crispy bits stuck to the bottom of the pan) over carrots, season with salt and pepper, and toss to coat.
FENNEL RUBBED LEG OF LAMB WITH CARROTS AND SALSA VERDE FOOD
From wikifoodhub.com
FENNEL-RUBBED LEG OF LAMB WITH CARROTS AND SALSA VERDE
From mealplannerpro.com
ROAST LEG OF LAMB WITH SALSA VERDE - KUBE KITCHENS UK
From kubekitchens.co.uk
FENNEL-RUBBED LEG OF LAMB WITH CARROTS AND SALSA VERDE
From pinterest.com
FENNEL-RUBBED LEG OF LAMB WITH CARROTS AND SALSA VERDE
From pinterest.co.uk
FENNEL-RUBBED ROASTED LEG OF LAMB WITH CARROTS AND SALSA VERDE
From punchfork.com
FENNEL-RUBBED LEG OF LAMB WITH SALSA VERDE RECIPE
From recipeapprecime.herokuapp.com
ROAST LEG OF LAMB WITH SALSA VERDE RECIPE - BON APPéTIT
From bonappetit.com
LEG OF LAMB WITH MINT SALSA VERDE - WHOLE FOODS MARKET
From wholefoodsmarket.com
ROAST LAMB WITH SALSA VERDE RECIPE - LOVEFOOD.COM
From lovefood.com
51 LAMB RECIPES FOR LAMB CHOPS, LEG OF LAMB, LAMB BURGERS
From epicurious.com
LAMB WITH FENNEL (SARDINIA) RECIPE - FOOD.COM
From food.com
FENNEL-RUBBED LEG OF LAMB WITH CARROTS AND SALSA VERDE
From pinterest.com
BONELESS LEG OF LAMB WITH CILANTRO-MINT SALSA VERDE
From finefoodsblog.com
HONEY VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS
From zachandzoe.co
ROLLED LAMB LEG WITH SALSA VERDE STUFFING RECIPE - OLIVE
From olivemagazine.com
FENNEL-RUBBED LEG OF LAMB WITH CARROTS AND SALSA VERDE
From pinterest.com
STUDDED LEG OF SPRING LAMB, ROAST POTATOES, GLAZED CARROTS, SALSA …
From beefandlambni.com
SMOKED LAMB LEG WITH SALSA VERDE RECIPE - FOOD NEWS
From foodnewsnews.com
LAMB WITH FENNEL AND SALSA VERDE RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
FENNEL-RUBBED LEG OF LAMB WITH CARROTS AND SALSA VERDE
From pinterest.com
SUMAC-FENNEL-CORIANDER-RUBBED LEG OF LAMB - THE LOCAL PALATE
From thelocalpalate.com
ROAST LEG OF LAMB WITH SALSA VERDE | FEASTY
From feastyrecipes.com
DUNNES STORES
From dunnesstoresgrocery.com
BONELESS LEG OF LAMB WITH GARLIC, ROSEMARY, AND SALSA VERDE
From goop.com
SLOW ROASTED LEG OF LAMB WITH SALSA VERDE - FISHER & PAYKEL
From ourkitchen.fisherpaykel.com
FENNEL-RUBBED LEG OF LAMB WITH CARROTS AND SALSA VERDE
From pinterest.co.uk
GRILLED LAMB WITH SALSA VERDE | GIADZY
From giadzy.com
FENNEL-RUBBED LEG OF LAMB WITH CARROTS AND SALSA VERDE
From pinterest.com
HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS
From bonappetit.com
BEEF, PORK & LAMB — ALISON ROMAN
From alisoneroman.com
SLOW ROASTED SPANISH LAMB SHOULDER WITH SALSA VERDE & LEMON …
From tippleandfodder.com
LEG OF LAMB RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
SLOW-GRILLED LEG OF LAMB WITH MINT YOGURT AND SALSA VERDE
From bonappetit.com
FENNEL RUBBED LEG OF LAMB WITH CARROTS AND SALSA VERDE
From dinnerdealings.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love