Roasted Lamb with Fennel and Herb Crumb
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 50mins
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- Serves
- 6
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- Calories
- 849
If you’re finding traditional roasted lamb a bit boring, switch up your next Sunday meal with this take on the classic roast, coated in a crispy, herby crumb, flavoured with fennel, rosemary, mint, parsley, and zesty lemon.
recipe updated Apr 14, 2025
Ingredients
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- Fennel bulb
- 2
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- Stale bread
- 100 g
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- Fresh rosemary
- 5 g
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- Fresh parsley
- 10 g
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- Mint leaves
- 6 g
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- Garlic clove
- 2
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- Lemon
- 1
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- Black pepper
- 1 teaspoon
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- Fine sea salt
- 2 teaspoons
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- Dijon mustard
- 1 tablespoon
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- Olive oil
- 2 ½ tablespoons
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- White wine
- 200 g
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- Lamb leg
- 2 kg
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- Salt
- ¼ teaspoon
Tools
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Oven
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Food processor attachment
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Large roasting dish
Step preview
- Add the lamb into the roasting tin
- Season with salt and pepper
- Rub the lamb all over with mustard until fully coated
- Scatter the fennel wedges around the lamb
- Preheat the oven - 170ºC
- Fit the Knife Blade to the Food Processor attachment
- Add fennel leaves and the next ingredients into the attachment
- Pulse until chopped - 30 seconds
- Mix until finely chopped - 30 seconds, speed 1
- Then add olive oil
- Mix until combined - 30 seconds, speed 1
- Remove the attachment from the machine
- Cover the lamb with the crumb mixture, pressing down well so it sticks
- Drizzle with the rest of olive oil around the fennel wedges and season with salt
- Roast - 50 minutes, 170ºC
- Then add wine into the roasting tin
- Roast until desired doneness - 1 hour 15 minutes, 170ºC
- Transfer the lamb onto a serving plate and cover loosely with foil
- Let rest - 30 minutes
- Slice the meat and add pieces of roasted fennel
- Serve