Easy to make and so tasty, there’s nothing better for Sunday lunch than a classic leg of lamb roast. Coated with a Harissa and herb paste and roasted on the bone, this leg of lamb emerges exceptionally flavorful and offers plenty of meat to feed a crowd. Serve it medium to well done. If you like it rare, roast it for a shorter amount of time.
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Ingredient list for the roasted leg of lamb
Serves 8:
- 3 pounds (1.5 kg) leg of lamb
- 3 fennel bulbs
- 3pounds (1.5 kg) of small new potatoes, washed
- 2 cups cherry tomatoes
- Cumin seeds
- Rosemary and fresh thyme
- 2 tablespoons Harissa sauce (You can substitute Sriracha or any chili hot sauce)
Directions
1. Preheat your oven to 360°F (180°C).
2. Place your leg of lamb in a large rimmed dish. Coat the meat with harissa sauce, sprinkle with 2 tablespoons of cumin seeds, 2 sprigs of thyme, and rosemary. Add salt and pepper.
3. Arrange the potatoes, tomatoes, and fennel bulbs cut into pieces. Add thyme, rosemary, salt, and pepper over the vegetables. Cook the lamb for about an hour if you want it pink, or an hour and 15 minutes if you want it more well done. Baste regularly vegetables and lamb with cooking juices.
4. Remove from oven. Rest the leg of lamb for 10 minutes under aluminum foil before carving; this helps to tenderize the meat.
Note: I insist on the Harissa sauce, but you can try with another rub of your choice.
Roasted Leg of Lamb with Cherry Tomatoes & Potatoes
This roasted leg of lamb emerges exceptionally flavorful and offers plenty of meat to feed a crowd.
Ingredients
- 3 pounds (1.5 kg) leg of lamb
- 3 fennel bulbs
- 3pounds (1.5 kg) of small new potatoes, washed
- 2 cups cherry tomatoes
- Cumin seeds
- Rosemary and fresh thyme
- 2 tablespoons Harissa sauce (You can substitute Sriracha or any chili hot sauce)
Instructions
- Preheat your oven to 360°F (180°C).
- Place your leg of lamb in a large rimmed dish. Coat the meat with harissa sauce, sprinkle with 2 tablespoons of cumin seeds, 2 sprigs of thyme, and rosemary. Add salt and pepper.
- Arrange the potatoes, tomatoes, and fennel bulbs cut into pieces. Add thyme, rosemary, salt, and pepper over the vegetables. Cook the lamb for about an hour if you want it pink, or an hour and 15 minutes if you want it more well done. Baste regularly vegetables and lamb with cooking juices.
- Remove from oven. Rest the leg of lamb for 10 minutes under aluminum foil before carving; this helps to tenderize the me
Recipe Notes
- I insist on the Harissa sauce, but you can try with another rub of your choice.
Nutrition
Nutrition information for this recipe.
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