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Cumin and Fennel-Crusted Roast Lamb
Herb crusted lamb makes for a great main course
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 4 servings
Calories: 551 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 lb. boneless lamb roast shoulder or leg
- 3 cloves garlic finely minced or put through a garlic press
- 1 tablespoon kosher salt
- ½ teaspoon black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
Instructions
- Remove lamb from the refrigerator 1 hour before starting to bring it to room temperature.
- Preheat oven to 350 degrees F. Put the salt, black peppercorns, fennel seeds and cumin seeds in a spice grinder (or use a mortar and pestle) to roughly grind.
- Rub the outside of the lamb with the garlic. Sprinkle half of the rub over one side of the lamb in a thick layer. Heat a cast iron skillet over medium heat until very hot. Add a splash of olive oil and place the lamb in the pan, seasoned side down. Sprinkle the remaining rub on the other side of the lamb. Saute until brown and seared, 5 to 6 minutes, then flip and repeat on the other side. Put the pan in the oven and roast until desired doneness (about 140 degrees F for medium). Remove the pan from the oven and let sit for 15 minutes.
- Slice the lamb and serve with mint jelly.
Cup of Yum
Nutrition Information
Calories
551kcal
(28%)
Carbohydrates
1g
(0%)
Protein
35g
(70%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
112mg
(37%)
Sodium
1861mg
(78%)
Potassium
487mg
(14%)
Vitamin C
0.7mg
(1%)
Calcium
35mg
(4%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 551
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 1g | 0% |
| Protein | 35g | 70% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 112mg | 37% |
| Sodium | 1861mg | 78% |
| Potassium | 487mg | 10% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.