0 from 9 votes
Holiday Slow Roast Leg of Lamb with Potatoes
Delicious Holiday Slow Roast Leg of Lamb with Potatoes, Fennel, and Carrots. A one pot easy holiday meal or classic Sunday supper.
Prep Time
10 mins
Cook Time
1 hr
Additional Time
10 mins
Total Time
1 hr 10 mins
Course:
Main Course
Cuisine:
American
Ingredients
- 3-4 lbs (1.3-1.8 kg) boneless lamb leg
- 2 tsp dried fennel seed
- 1 tbsp dried rosemary
- 3 cloves garlic, peeled and minced
- 1/4-1/2 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp lemon zest
- 2 tbsp olive oil
- 1 medium fennel bulb*, trimmed and thinly sliced
- 1.5 lbs Something Blue Creamer Potatoes
- 8 medium carrots, trimmed and scrubbed clean
- 1/2 cup beef broth
Notes
- * I like to save the fronds (the green leafy portion of the fennel bulb) and roughly chop them for additional garnish immediately before serving this dish.