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Mediterranean Leg of Lamb with Roasted Fennel

Serves 10
Time 26 hr
This roast makes a wonderful centerpiece for a dinner party. Serve with roasted asparagus or Brussels sprouts, if you like.
Special Diets:
Ingredients
  • Marinade
  • 1/2 cup orange juice
  • 1/3 cup extra-virgin olive oil
  • Zest and juice of 2 lemons
  • 1 cup white wine
  • 1/4 cup Mediterranean blend dried seasoning, reserving 1 teaspoon
  • 2 garlic cloves, chopped
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon ground black pepper
  • 3 bulbs fennel, quartered
  • 2 tablespoons vegetable oil
  • 1 (5 to 6 pound) boneless leg of lamb, tied
  • Gravy
  • 1/2 cup white wine
  • 2 cups chicken broth
  • 2 tablespoons softened unsalted butter mixed with 2 tablespoons all-purpose flour
  • Zest of 1 lemon
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method

For the marinade, combine orange juice, olive oil, lemon zest and juice, wine, Mediterranean seasoning, garlic, salt and pepper in a blender until well mixed.

Place lamb and marinade in a glass bowl and cover.

Refrigerate at least 12 and up to 24 hours.

Bring to room temperature (takes about 1 hour) before roasting.

Preheat the oven to 450°F.

Toss fennel in vegetable oil and arrange in the bottom of a roasting pan.

Remove lamb from marinade, discarding the marinade.

Pat the roast dry place, fat side up, on a roasting rack.

Roast for 20 minutes, then reduce oven temperature to 300°F and roast for 1 1/2 hours longer, until a thermometer inserted into the thickest part of the lamb reaches 145°F for medium.

Allow to rest 20 minutes before carving.

Arrange fennel on a serving platter.

For the gravy, while the lamb rests, heat the roasting pan over medium heat.

Stir in white wine and scrape up pan drippings.

Add chicken broth and reserved Mediterranean spice blend.

Bring to a simmer and cook, stirring occasionally, 5 minutes.

Whisk in flour and butter mixture, cooking 2 minutes until gravy thickens.

Add lemon zest and salt and pepper to taste.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Marinade
  • 1/2 cup orange juice
  • 1/3 cup extra-virgin olive oil
  • Zest and juice of 2 lemons
  • 1 cup white wine
  • 1/4 cup Mediterranean blend dried seasoning, reserving 1 teaspoon
  • 2 garlic cloves, chopped
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon ground black pepper
  • 3 bulbs fennel, quartered
  • 2 tablespoons vegetable oil
  • 1 (5 to 6 pound) boneless leg of lamb, tied
  • Gravy
  • 1/2 cup white wine
  • 2 cups chicken broth
  • 2 tablespoons softened unsalted butter mixed with 2 tablespoons all-purpose flour
  • Zest of 1 lemon
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.