http://www.recipe-for-travel.com/recipes-roast-lamb.html
This Roast Lamb was delectably succulent and flavourful, and the roasted fennel and carrots very tasty. Use any juices at the end of roasting to add flavour to couscous or rice.
My Brie and Garlic Smashed Potatoes also make a great side with this lamb roast.
Ingredients
Tip:
Marinate meat in a tightly sealed plastic bag. All of the meat gets the benefit of the marinade, and it saves on dishes!
•Lamb Roast, 2 1/2 to 3 lb
•Fennel, 1 large bulb
•Carrots, 2 large, halved lengthwise
•Marinade Ingredients
◦Olive Oil, 1/4 cup
◦Dry Red Wine, 1/4 cup
◦1/2 lemon, juice and quarters
◦Shallot, 1 large (or 1/2 onion), coarsely chopped
◦Garlic, 1 whole bud, coarsely chopped
◦Rosemary, 1 tbsp dried
◦Cumin powder, 1 tsp
◦Seasoned Salt, 1 tbsp
◦Fresh ground pepper, 2 tbsp
◦Basil, 1 tbsp dried
◦Fennel fronds, coarsley chopped (store the thick stems for stuffing chicken or fish)
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Marinating the Lamb and Fennel
1.Pour all marinade ingredients, including the lemon pieces, in a plastic bag and shake it up to mix.
2.Add the lamb and squish it around so that all of the meat is soaking in the marinade.
3.Slice the fennel top-down in 1/4 inch slices, add to bag, squish around and then close the bag tightly around the meat and fennel.
4.Marinate in the fridge for 1 & 1/2 – 2 hours.
Roasting Instructions
1.Preheat oven to 450 degrees. (Remove the meat from the fridge when you turn on the oven to allow it to come to room temperature.)
2.Layer the bottom of the roast pan with the carrots, coating the pan and carrots with a bit of olive oil. Put this in the oven while it’s preheating.
3.When oven temperature has reached 450 degrees, add the fennel from the marinade to the bottom of the pan so the fennel and carrots form a rack for the roast to sit on.
4.Add the lamb roast, fat side up, and sprinkle with season salt and pepper.
5.Roast at 450 degrees, uncovered, for 10 minutes.
6.Reduce heat to 325 degrees and roast for 1 hour.
7.Put lamb on serving platter and tent with tinfoil for 15 minutes (before cutting into it).
Serve the vegetables and the roast lamb sliced on a bed of couscous or rice or with Brie and Garlic Smashed potatoes on the side.
