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–+ servings

Slow Roasted Leg of Lamb with Mustard and Fennel

Servings 6 servings
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Ingredients 

  • 1 whole bone-in leg of lamb, brought to room temperature
  • 2 tbsp fennel seeds, ground
  • 2 tbsp Dijon mustard
  • 4 tbsp olive oil, divided
  • 1 ½ tsp kosher salt
  • ½ tsp pepper
  • 2 large or 3 small fennel bulbs
  • 1 onion, sliced
  • 1 lemon, sliced
  • 4 garlic cloves, peeled
  • ½ cup akvavit, or white wine or more broth
  • 1 cup chicken broth
  • reserved fennel fronds for garnish

Instructions 

  • Remove the lamb from the fridge 2 to 3 hours before roasting. It is strongly recommended to allow the lamb to come up to room temperature before roasting to ensure a tender result.
  • Preheat the oven to 300°F. In a blender or spice grinder, grind the fennel seeds into a powder. In a small bowl, combine the mustard, ground fennel seeds, 3 tablespoons olive oil, kosher salt, and pepper. Set aside. 
  • Trim the stalks off the fennel bulbs, reserving some of the fennel fronds. Cut the fennel bulb in quarters if large, or in half if small. Drizzle the remaining tablespoon of oil in a roasting pan and arrange the onion slices, lemon slices, and garlic cloves in the pan. Arrange the fennel bulbs around the edge of the roasting pan. If desired, scatter some of the fennel fronds in the pan.
  • Pat the lamb leg dry and place upside down in the roasting pan. Rub half of the mustard fennel mixture over the bottom of the lamb and then flip over. Rub the remaining marinade over the top of the lamb. 
  • Pour the akvavit and chicken broth into the roasting pan around the lamb. Cover the lamb with a piece of parchment paper and then cover the roasting pan tightly with foil. 
  • Slow roast the lamb for four hours. Check that the lamb is tender - a fork should easily pierce the meat. If not, roast for another 30 minutes. Remove the foil and spoon some of the juices over the lamb. Cook for another 30 to 45 minutes until the lamb leg is very tender and is well browned.
  • After roasting, remove the lamb to a platter and tent with foil. Remove the fennel bulbs and cover with foil to keep warm. Strain the liquid and skim off the fat. Bring the cooking liquid to a boil and simmer for a few minutes to reduce and concentrate the flavours. Taste and adjust the seasoning if needed. 
  • Pull the lamb from the bone and cut into small pieces. Arrange the lamb and fennel bulbs on a serving platter. Garnish with some of the reserved fennel fronds if desired. Drizzle generously with the reduced braising liquid and enjoy!

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