Leg of Lamb with roasted fennel, onions, and carrots

Name: Leg of Lamb with roasted fennel, onions, and carrots
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 1 leg of lamb; 1 handful garlic cloves peeled; 3 sprigs fresh rosemary about 4 inches long; 3 tablespoons kosher salt; 2 tablespoons crushed black pepper; olive oil not extra virgin; 2 onions large, peeled, sliced in wedges; 2 fennel medium, sliced or cut into wedges, including stems and fronds; 8 carrots medium, peeled, cut in thirds, and including green tops; 2 teaspoons kosher salt; 1 teaspoon crushed black pepper; olive oil not extra virgin

FROM JESSICA'S KITCHEN

12Ingredients

105Minutes

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Ingredients

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SERVINGS:

1 leg of lamb

1 handful garlic cloves (peeled)

3 sprigs fresh rosemary (about 4 inches long)

3 tablespoons kosher salt

2 tablespoons crushed black pepper

olive oil (not extra virgin)

2 onions (large, peeled, sliced in wedges)

2 fennel (medium, sliced or cut into wedges, including stems and fronds)

8 carrots (medium, peeled, cut in thirds, and including green tops)

2 teaspoons kosher salt

1 teaspoon crushed black pepper

olive oil (not extra virgin)

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Recipe Tags

Main Dishes
Roasting
Browning
Baking

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Leg of Lamb with roasted fennel, onions, and carrots

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