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.
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
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
More about "roast lamb with fennel and fall vegetables recipes"
ROASTED LAMB LEG WITH FALL VEGETABLES RECIPE - COUNTRY GROCER
HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS …
From bonappetit.com
ROAST LAMB WITH VEGETABLES - REAL RECIPES FROM …
From mouthsofmums.com.au
ROASTED LEG OF LAMB WITH FENNEL, TOMATOES & WHITE …
From rachaelraymag.com
ROASTED ROOT VEGETABLES WITH FENNEL - QUALITY GREENS
From qualitygreens.com
ROAST LEG OF LAMB WITH FENNEL BUTTER RECIPE | BON …
From bonappetit.com
ROASTED SPRING LAMB WITH FENNEL RECIPE | NEW IDEA FOOD
From newideafood.com.au
SALTED ROSEMARY ROAST LAMB WITH FENNEL AND GARLIC BOULANGèRE …
From deliciousmagazine.co.uk
ROAST LAMB AND VEGETABLES | RECIPE | FENNEL RECIPES, LAMB RECIPES, …
From pinterest.com.au
GARLIC FENNEL ROAST RACK OF LAMB - RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
6 BEST VEGETABLES THAT GO WITH LAMB - RECIPEFAIRY.COM
From recipefairy.com
ROAST STUDDED LEG OF LAMB RECIPE | SCOTCH KITCHEN
From makeitscotch.com
SLOW ROASTED LAMB BREAST BEST RECIPES
From findrecipes.info
ROAST LEG OF LAMB WITH ROASTED ROOT VEGETABLES - FOODNESS …
From foodnessgracious.com
BONELESS ROASTED LEG OF LAMB WITH POTATOES AND FENNEL
From whatshouldimakefor.com
EASY LAMB WITH FENNEL, SERVED WITH TANGY ROASTED NECTARINES
From more.ctv.ca
RECIPE: MEDITERRANEAN LEG OF LAMB WITH ROASTED FENNEL
From wholefoodsmarket.com
ROSEMARY GARLIC ROASTED LAMB WITH POTATOES AND FENNEL
From culinaryginger.com
INA GARTEN'S THANKSGIVING ROASTED VEGETABLES
From eatlikenoone.com
EASY ROAST LAMB WITH VEGETABLES - AHEAD OF THYME
From aheadofthyme.com
SLOW ROAST LEG OF LAMB WITH FENNEL RECIPE - SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
ROASTED SPRING LAMB WITH FENNEL, RHUBARB, AND STRAWBERRIES …
From cookinglight.com
POT-ROASTED LAMB WITH FENNEL AND POTATOES RECIPE - LOS ANGELES …
From latimes.com
ROAST LAMB WITH POTATOES AND FENNEL RECIPE - BBC FOOD
From bbc.co.uk
HOW TO SEASON LAMB ROAST BEST RECIPES
From findrecipes.info
FENNEL ROASTED FALL VEGETABLES RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
ROASTED FALL VEGETABLES - CANADIAN LIVING
From canadianliving.com
ROAST LEG OF LAMB WITH APPLES AND FENNEL | SAVEUR
From saveur.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
LEG OF LAMB WITH FENNEL RECIPE | MYRECIPES
From myrecipes.com
FENNEL ROASTED VEGETABLES - MCCORMICK GOURMET
From mccormick.com
FENNEL ROASTED FALL VEGETABLES RECIPE - THE WANDERLUST KITCHEN
From pinterest.com
BUTTERFLIED LEG OF LAMB WITH ROOT VEGETABLES - COUNTRY LIVING
From countryliving.com
LAMB ROAST SOUS VIDE BEST RECIPES
From findrecipes.info
BALSAMIC ROASTED FENNEL AND CARROTS - HEALTHY WORLD CUISINE
From hwcmagazine.com
SUNDAY LAMB ROAST WITH FENNEL, ROOT VEGETABLES AND LEMON
From edibleaspen.ediblecommunities.com
ROASTED LAMB WITH VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
SUCCULENT ROAST LAMB WITH ROOT VEGETABLES RECIPE
From thespruceeats.com
CUMIN AND FENNEL-CRUSTED ROAST LAMB - BROWN EYED BAKER
From browneyedbaker.com
RECIPE: POT-ROASTED LAMB WITH FENNEL AND POTATOES
From latimes.com
LEMON ROSEMARY ROASTED VEGETABLES WITH FENNEL - PALEOISH KRISTA
From paleoishkrista.com
ROAST LAMB WITH FENNEL AND FALL VEGETABLES- WIKIFOODHUB
From wikifoodhub.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
Related Search