ROASTED LAMB WITH ROOT VEGETABLES
This recipe makes a fantastic holiday meal, but everyone likes it so much that you won't wait for a holiday to make it again. Impressive as it looks and tastes, it is actually quite simple to make, and it's basically a meal in one roasting pan so even clean-up is a breeze.
Provided by DarlisJ
Categories Meat and Poultry Recipes Lamb
Time 3h40m
Yield 8
Number Of Ingredients 17
Steps:
- Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
- Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
- Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
- Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.
Nutrition Facts : Calories 926.5 calories, Carbohydrate 96.1 g, Cholesterol 136.8 mg, Fat 39.1 g, Fiber 14.6 g, Protein 49 g, SaturatedFat 11.3 g, Sodium 2018.9 mg, Sugar 17.4 g
ROASTED LEG OF LAMB WITH ARTICHOKES, FENNEL AND RED BLISS POTATOES
Provided by Anne Burrell
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Cut the lamb into 2 equal halves and butterfly each half. Remove any huge gobs of fat. Don't try to get it all. Fat tastes good and adds lots of moisture. Sprinkle each piece of the meat generously with salt, chopped rosemary, and sliced garlic. Drizzle the meat with olive oil. Massage the salt, rosemary, garlic and oil into the lamb. Be sure to try and get the cracks and crevices filled with the yummy tasting stuff. Roll each piece of lamb and tie with butcher twine. Sprinkle generously with salt. Reserve while you prepare the veggies.
- For the vegetables:
- Fill a bowl with water and squeeze the lemon into the water and add the lemon halves as well. Remove the tough outer leaves of the artichokes; stop when you get to the healthy, fresh light green looking leaves. Trim off any dark green or brown on the stem as well. Cut the in half and add to bowl of lemon water.
- Remvove the artichokes from the water and add with the fennel, potatoes, garlic and crushed red pepper to a large roasting pan. Drizzle with olive oil and sprinkle generously with salt. Add the wine, thyme and bay leaves.
- Nestle the lamb bones in the veggie mixture and place the 2 lamb roasts on the bones.
- Drizzle with olive oil and place in the preheated oven. Roast the lamb for about 20 minutes, or until brown. Baste with juices and turn the lamb over and brown on the other side for about 20 minutes. Turn the lamb back over and baste again with the juices. Rearrange the veggies if they begin to burn. Reduce the heat to 350 degrees F and roast for another 60 minutes. Baste the lamb occasionally during the cooking process and add water to the pan if the liquid reduces too much.
- Remove the lamb from the oven and let rest for 15 to 20 minutes.
- Carve the lamb as desired and serve with the veggies and pan juices.
FENNEL-ROASTED VEGETABLES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Prepare all vegetables and place in a large bowl. Cover generously with olive oil and Fennel Spice Rub. Cover and toss well to combine.
- Heat a very large ovenproof skillet over high heat. Add 1/4 cup of the olive oil. When the oil is hot, add the carrots and cook for about 1 minute, then add the onions and cook, turning occasionally with tongs, until the vegetables are nicely browned, about 10 minutes. Reduce the heat if needed to keep them from burning.
- Add the fennel bulb, zucchini, additional Fennel Spice Rub or crushed fennel seed, and salt, to taste. Toss well to distribute the seasonings. Drizzle with the remaining 1 tablespoon oil and toss again. Transfer the skillet to the oven and roast until the vegetables are deeply caramelized, 20 to 25 minutes, stirring them occasionally so they cook evenly. Serve immediately.
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
RACK OF LAMB WITH ROASTED FENNEL AND GARLIC
Provided by Molly O'Neill
Categories dinner, one pot, roasts, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Combine 1 teaspoon of olive oil, the minced garlic, fennel seeds, mustard and 1/2 teaspoon of pepper in a small bowl. Rub the mixture over the back of the lamb. Set aside.
- Place the fennel in a large, shallow roasting pan and toss with the sliced garlic, remaining olive oil, chicken broth, 1/2 teaspoon of salt and pepper to taste. Roast, tossing from time to time, for 35 minutes. Place the lamb over the fennel and roast until the lamb is medium-rare, about 30 minutes longer. Let stand for 10 minutes.
- Carve the lamb. Season the fennel with additional salt and pepper to taste. Divide the lamb and the fennel among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 449 milligrams, Sugar 7 grams, TransFat 0 grams
SLOW-ROAST LAMB WITH CINNAMON, FENNEL & CITRUS
For lamb that will melt in your mouth and surprise your palate, follow Sarah Cook's easy recipe
Provided by Sarah Cook
Categories Dinner, Main course
Time 12h
Number Of Ingredients 6
Steps:
- Put the lamb into a large food bag with all the juice and marinate overnight.
- The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.
- Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.
- Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.
Nutrition Facts : Calories 514 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Protein 50 grams protein, Sodium 0.29 milligram of sodium
FOREVER ROASTED LAMB WITH ROASTED VEGETABLES
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 9h5m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Make the Fennel Spice Rub: Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, stir in the salt and pour the seeds onto a plate to cool. (They must be cool before grinding, or they will gum up the blades.)
- Pour the seeds into a blender or spice mill and blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. (Makes about 1 1/4 cups.)
- In 1 pot, bring sweet potatoes and water up to a boil with 1 tablespoon salt. Reduce heat to a simmer and cook until tender. Strain and lay out to cool.
- In another pot bring 1/2 gallon water to a boil with 1 tablespoon salt, add sprouts and cook for 3 minutes Strain and lay out to cool.
- For the lamb: Preheat the oven to 250 degrees F. Place a roasting pan in the oven.
- Heat the olive oil in a large saute pan over medium heat until hot. Add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook about 3 minutes. Add the water, cover, and cook until the onions are very tender, about 10 minutes. Uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes.
- Slice open the leg of lamb and lay flat. Season meat well all over with the Fennel Spice and salt and pepper. Spread half of the sauteed onion mixture directly on top of the seasoning, inside the leg of lamb. Roll up the meat and tie with kitchen twine. Set aside the other half of onion mixture.
- Rub the outside of the lamb with more Fennel Spice. Remove the roasting pan from the oven and lay the carrots and celery on the bottom. Place the lamb on top of the carrots and celery, drizzle with some extra-virgin olive oil and cook for 7 hours. Spread the remaining onion mixture on top of the lamb, place a foil as a tent over the lamb and roast for an additional hour. The lamb is ready when it pulls away easily if picked at with a pair of tongs. Remove the lamb from the oven and keep warm.
- Increase the oven heat to 425 degrees F.
- Heat a large saute pan on high heat. Add 1/4 cup olive oil and reserved sweet potatoes and Brussels sprouts; Toss lightly to coat with oil and do not touch for 2 minutes or until the bottoms begin to brown. Turn and cook for 3 more minutes until brown on that side. Season with salt and pepper and place in oven for 15 minutes After 15 minutes open oven and add sage and garlic. Stir well and continue to roast for 5 minutes more or until the garlic is light brown. Remove from oven and sprinkle with orange zest.
- Serve lamb warm with roasted vegetables.
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.
ROAST LAMB WITH FENNEL AND FALL VEGETABLES
Steps:
- Preheat oven to 425 degrees. In a small bowl, combine and mix the garlic, salt and thyme. Add Dijon mustard and mix well. Spread the mixture over the lamb and let it sit at room temperature while preparing vegetables. In a roasting pan, toss fennel, carrots, potatoes and onions in a bowl with the olive oil, melted butter, salt and pepper. Roast for 30 minutes, turn vegetables to bring the unbrowned ones to the surface, push to one side and add the lamb. Roast for 30 to 50 minutes longer or until the lamb registers 138 degrees on an instant-read thermometer. Remove meat from pan and cover with foil to rest for 15 minutes. If vegetables aren't tender return pan to oven for another 15 minutes. Slice the lamb and arrange on a large platter surrounded with roasted vegetables.
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HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS RECIPE ...
From bonappetit.com
3.8/5 (65)Estimated Reading Time 2 minsServings 12
- Pulse garlic, parsley, fennel seeds, and ½ cup fennel fronds in a food processor until very finely chopped. With motor running, slowly add ¼ 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°. Toss fennel and carrots with remaining ¼ 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°, about 1 hour.
SLOW-BRAISED LAMB WITH FENNEL ... - HEALTHY FOOD GUIDE
From healthyfood.com
4.8/5 Total Time 4 hrs 20 minsCategory MainsCalories 453 per serving
- 1 In a large non-stick frying pan, heat 2 teaspoons of the oil over medium-high. Place lamb in pan and cook turning, for 2–3 minutes. Transfer to a 4.5-litre (18-cup) slow cooker.
- 2 In the same pan, heat another 2 teaspoons of the oil over medium. Add onion, fennel and celery and cook, stirring occasionally, for 2–3 minutes. Add garlic, rosemary and lemon zest, and cook, stirring, for 1 minute. Add lemon juice and white wine, and simmer for 2 minutes. Add stock, ½ cup water and potatoes and bring to a boil. Transfer mixture to the slow cooker.
- 3 Cook, covered, on high for 4 hours (or low for 8 hours), until lamb is very tender and falling off the bone. Add cannellini beans in last 30 minutes of cooking time.
- 4 When ready to serve, in a large non-stick frying pan heat remaining 2 teaspoons of oil over high. Cook kale, tossing with tongs, for 2–3 minutes, or until wilted. Serve shanks with the wilted kale.
ROAST LAMB WITH VEGETABLES RECIPE | EAT SMARTER USA
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Servings 4Total Time 13 hrs 10 mins
ROASTED LAMB LEG WITH FALL VEGETABLES RECIPE
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5/5 (4)
SUCCULENT ROAST LAMB WITH ROOT VEGETABLES RECIPE
From thespruceeats.com
4/5 (22)Total Time 2 hrs 35 minsCategory Dinner, EntreeCalories 607 per serving
ROASTED SPRING LAMB WITH FENNEL RECIPE | NEW IDEA FOOD
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BONELESS ROASTED LEG OF LAMB WITH POTATOES AND FENNEL ...
From whatshouldimakefor.com
3.8/5 (34)Total Time 1 hr 15 minsCategory Main DishCalories 398 per serving
- Remove the lamb from the refrigerator and allow it to come to room temperature (at least 1 hour).
- In a small food processor combine the garlic, herbs, zest, salt, pepper and olive oil and process until smooth. Place the lamb in a shallow roasting pan and cover completely with the herb mixture. Rub the mixture all over the lamb.
ONE-POT GREEK ROAST LAMB WITH POTATOES AND FENNEL
From supergoldenbakes.com
Reviews 11Servings 3-4Cuisine GreekCategory Roast
- Rub the anchovy and garlic paste all over the lamb. Season with salt and pepper and sprinkle with a little rosemary and thyme.
- Arrange all the sliced vegetables, slightly overlapping, over the bottom of the pan. Add the sliced garlic and sprinkle with the remaining rosemary, thyme and oregano. Squeeze half a lemon over the vegetables and drizzle with a little olive oil. Season with salt and pepper and add enough white wine to just cover the vegetables (you can also use stock instead of wine).
- Set the rack over the vegetables and place the lamb, skin side up, on it. Drizzle with a little olive oil.
LAMB STEW WITH ROOT VEGETABLES RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Lamb
- Preheat the oven to 350°. Put the flour in a large bowl and season generously with salt and pepper. Add the lamb cubes in 4 batches, tossing to coat thoroughly.
- In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-fourth of the lamb cubes and cook over moderately high heat until browned, about 6 minutes; transfer to a plate. Brown the remaining floured lamb in 3 batches, adding 2 tablespoons of oil to the pot per batch. Reduce the heat if the casserole bottom darkens too much.
- Return all of the lamb to the casserole. Add the wine and vinegar and bring to a boil. Add the stock and tarragon and return to a boil. Season with salt and pepper. Cover the casserole and braise the stew in the oven for about 1 hour, or until the meat is nearly tender.
- Add the carrots, parsnips, potatoes, turnips, fennel and shallot to the lamb stew. Season with salt and pepper and bring to a boil, stirring to distribute the vegetables. Cover the casserole, return it to the oven and cook until the meat and vegetables are tender, about 1 hour longer. Season with salt and pepper. Stir in the parsley and fennel fronds and serve the stew in deep bowls.
POT-ROASTED LAMB WITH FENNEL AND POTATOES RECIPE - LOS ...
From latimes.com
Servings 8-12Estimated Reading Time 2 minsCategory MAINS, MEAT, DINNER, ROAST, EASTER, PASSOVERTotal Time 2 hrs
- Heat the oven to 350 degrees. Measure the lamb and make sure it will fit in your biggest pot. Also make sure the lamb is securely tied in an even cylinder -- your butcher should be able to do this for you. Pat the outside dry and season generously with 1 tablespoon salt and three-fourths teaspoon pepper. Quarter the fennel bulbs lengthwise but do not remove the cores -- they will hold the quarters together.
- Heat the olive oil over medium-high heat in a large Dutch oven and sear the lamb until it is well browned on all sides, about 20 minutes.
- Remove the lamb to a plate and pour off all but about 1 tablespoon of fat. Return the pan to the heat and add the onion and garlic and cook until fragrant, about 3 minutes. Stir constantly, scraping up the browned bits stuck to the bottom of the pan.
- Add the fennel and potatoes and stir to coat with the onion-flavored oil. Season the vegetables with 1 teaspoon salt and one-fourth teaspoon pepper. Add the white wine and stir to combine, scraping up any remaining brown bits in the pan. Push the potatoes and fennel to the sides of the pan and place the browned lamb in the middle, fat-side up.
LEG OF LAMB WITH FENNEL RECIPE | MYRECIPES
From myrecipes.com
Servings 6Published 2004-05-10
- Heat oven to 450[degrees] F. Drop the garlic into a food processor with the motor running and the knife blade in place and process until finely chopped.
- Cut 10 slits in the lamb, about 1/2 inch deep. Push some of the garlic paste into the slits and rub the remaining paste all over the lamb. Place the lamb in a small roasting pan and set aside.
- Remove the stalks and tough outer leaves from the fennel bulbs and cut each into eighths. In a shallow baking pan, combine the fennel and onions with the remaining salt, pepper, and oil, and toss to coat well.
- Place the lamb and vegetables in the oven, roast for 1 hour, then remove. Cover the vegetables with foil to keep warm.
- Check the internal temperature of the lamb with an instant-read thermometer. Continue roasting until it reaches 130[degrees] F for medium-rare, or 135[degrees] to 145[degrees] F for medium, checking every 10 minutes.
- Remove the lamb from oven, transfer to a cutting board, cover loosely with foil, and let rest for 15 to 20 minutes.
- Heat the roasting pan over medium-high heat. Add the wine and scrape up any browned bits on the bottom. Boil until reduced by half, about 2 minutes.
- Carve the lamb into thin slices and place on a platter with the vegetables. Serve with the sauce.
SLOW ROAST LEG OF LAMB WITH FENNEL - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (161)Category MainServings 8Total Time 4 hrs 15 mins
- Preheat the oven to 200°C, fan 180°C, gas 6. Mix the garlic, salt, chopped thyme and oil together to make a paste. Use a small sharp knife to stab the lamb all over, and also cut a few deeper slashes. Massage the paste into the meat, and tuck a few small thyme sprigs into the slashes, if you like.
- Sit the lamb in a large roasting tin on top of a few thyme sprigs and roast for 30 minutes at this temperature initially.
- Reduce the oven to 170°C, fan 150°C, gas 3. Pour the wine and 150ml water around the lamb and cover the tin loosely with foil. Roast for 2 hours, then add the fennel and onions around the lamb. Re-cover and cook for a further 1-11⁄2 hours, or until the lamb is lovely and tender. Uncover for the final 30 minutes if the lamb needs further browning.
- Remove the lamb from the tin and leave to rest, covered. Spoon any excess fat off from the liquid in the tin; return to the oven to brown the fennel and onions, at 200°C, fan 180°C, gas 6 for 15-20 minutes alongside the potatoes.
EASY ROASTED FALL VEGETABLES WITH ROSEMARY - TASTE AND SEE
From tasteandsee.com
4.5/5 (27)Total Time 45 minsCuisine AmericanCalories 288 per serving
- Place all the vegetables in a large mixing bowl, add the oil, salt, pepper, rosemary and give them a good toss. Arrange the mixture in a single layer on the baking sheet. If they don't all fit use two baking sheets.
SARDINIAN LAMB WITH FENNEL RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 4-6
- Put the lamb in a large bowl. Season with salt and pepper, then sprinkle over the flour, fennel and saffron. Turn over to coat.
- Heat a tablespoon of the oil in a large casserole dish. Add the lamb and fry on all sides, making sure you get a good, deep brown crust. Do this in two batches if necessary – do not crowd the pan as this will stop them from browning properly.
- Remove the lamb from the casserole and set aside. Add a little more oil if necessary and fry the onion on a lower heat until soft and translucent. Add the garlic and cook for a further minute or two, then add the chilli flakes and orange zest.
- Turn up the heat and pour in the wine. Stir, scraping up any brown bits from the base of the pan. Return the lamb to the casserole, then pour in enough stock to just cover the lamb.
- Meanwhile, prepare the fennel bulbs. Trim the tops, cutting off any fronds and reserving for later. Trim the bare minimum from the bases, then cut each bulb in half lengthways.
- When the lamb has cooked for an hour, add the fennel. Continue to cook, uncovered, for 20 minutes, until the fennel is very tender and the liquid has reduced down a little further.
- To serve, remove the orange zest and bouquet garni. Stir through the parsley and basil and leave to stand off the heat for 2 minutes. Finely chop any reserved fennel fronds and sprinkle over the casserole.
INA GARTEN'S THANKSGIVING ROASTED VEGETABLES - EAT LIKE NO ...
From eatlikenoone.com
Cuisine AmericanEstimated Reading Time 4 minsCategory Side DishTotal Time 50 mins
- Remove the fronds from the fennel. You can save to use later or chop up some of the fronds and sprinkle it on top of the potatoes for more flavor.
- Cut the fingerling potatoes in half, length wise. If you have potatoes that are small, you can leave them whole. If you have some large ones, quarter those ones instead.
LAMB LOIN CHOPS WITH ROASTED FENNEL, TOMATOES, AND OLIVES ...
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- Fill a medium pot with salted water and bring to a boil over high heat. Blanch the fennel until just tender, 3 to 4 minutes, drain, and rinse under cold running water. Drain well.
- In a large overproof skillet, heat the butter and oil over medium-high heat until the butter is melted. Sauté the fennel until golden brown, about 3 minutes. Add the tomatoes, garlic, olives, and lemon confit and pour in the stock. Place in the oven until the vegetables are soft and roasted, about 45 minutes. Season with salt and pepper.
RECIPE: MEDITERRANEAN LEG OF LAMB WITH ROASTED FENNEL ...
From wholefoodsmarket.com
Servings 10Calories 500 per servingTotal Time 26 hrs
- For the marinade, combine orange juice, olive oil, lemon zest and juice, wine, Mediterranean seasoning, garlic, salt and pepper in a blender until well mixed.
LEG OF LAMB WITH FENNEL RECIPE - REAL SIMPLE
From realsimple.com
4/5 (3)Total Time 2 hrsServings 6Published 2004-05-10
- Heat oven to 450° F. Drop the garlic into a food processor with the motor running and the knife blade in place and process until finely chopped.
- Cut 10 slits in the lamb, about 1/2 inch deep. Push some of the garlic paste into the slits and rub the remaining paste all over the lamb. Place the lamb in a small roasting pan and set aside.
- Remove the stalks and tough outer leaves from the fennel bulbs and cut each into eighths. In a shallow baking pan, combine the fennel and onions with the remaining salt, pepper, and oil, and toss to coat well.
- Place the lamb and vegetables in the oven, roast for 1 hour, then remove. Cover the vegetables with foil to keep warm.
- Check the internal temperature of the lamb with an instant-read thermometer. Continue roasting until it reaches 130° F for medium-rare, or 135° to 145° F for medium, checking every 10 minutes.
- Remove the lamb from oven, transfer to a cutting board, cover loosely with foil, and let rest for 15 to 20 minutes.
- Heat the roasting pan over medium-high heat. Add the wine and scrape up any browned bits on the bottom. Boil until reduced by half, about 2 minutes.
- Carve the lamb into thin slices and place on a platter with the vegetables. Serve with the sauce.
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