Flavorful and effortless one pot holiday roast or a classic roast for Sunday supper with all the fixings!

Prep
10 mins
Cook
1 hour
Serves
6
Ingredients
13

Equipment

  • Small bowl
  • Oven-proof pot (like a Dutch oven)

Ingredients

  • 2 tsp dried fennel seed
  • 1 Tbsp dried rosemary
  • 3 cloves garlic, peeled and minced
  • 1/4 to 1/2 tsp crushed red pepper flakes
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp lemon zest
  • 2 Tbsp olive oil
  • 3 to 4 lbs boneless lamb leg
  • 1 fennel bulb, trimmed and thinly sliced
  • 1.5 lbs Little Potatoes
  • 8 carrots, trimmed and scrubbed clean
  • 1/2 cup beef broth

Instructions

  • Step 1

    Preheat oven to 325 °F. In a small bowl, mix together fennel seed, rosemary, garlic, red pepper flakes, salt, pepper, lemon zest, and olive oil. Rub 3/4 of this mixture all over lamb.

  • Step 2

    Heat a large oven-proof pot (such as a large cast iron or Dutch oven) over medium-high heat. Add lamb and sear on all sides, about 5 to 7 minutes per side.

  • Step 3

    Remove lamb once deeply browned on the exterior and add carrots, turning once browned, about 3 to 4 minutes per side. Remove carrots from pot and remove pot from heat.

  • Step 4

    Place lamb (including any juices that may have escaped), potatoes, fennel, carrots, and broth in pot. Drizzle vegetables with remaining 1/4 rub.

  • Step 5

    Cook in oven for 45 to 55 minutes for rare (145 °F internal temperature) or 60 to 75 minutes for medium (160 °F internal temperature).

  • Step 6

    Remove pot from oven and cover (with a lid or foil) for 10 to 15 minutes of resting time.

  • Step 7

    Remove lamb from pot and thinly slice to serve.