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10Ingredients
90Minutes
450Calories
Oven-baked Leg of Lamb with Cherry Tomatoes and Fennel Chutney
On dine chez Nanou
Description
Lamb is a decadent treat for the palate that is perfect for holiday dinners, special occasions, celebrations, or to show that special someone how much you love them. This recipe for Oven-baked Leg of Lamb with Cherry Tomatoes and Fennel Chutney serves eight and takes 90 minutes to prepare. Try this for your next family gathering for pure palate pleasure. The aromas that will waft throughout the house as this lamb bakes with the aromatic herbs and spices will make your mouth water.
Ingredients
US|METRIC
- 4 pounds leg of lamb (15 to 20 minutes cooking time per pound)
- 2 tablespoons harissa
- 2 tablespoons cumin seeds
- 2 thyme (springs)
- 1 fresh rosemary (spring)
- coarse salt
- pepper
- 3 pounds potatoes (small, washed)
- 2 cups cherry tomatoes
- 3 fennel bulbs (cut into pieces)
Directions
- Preheat oven to 355°F.
- Place leg of lamb in a large ovenproof dish.
- Coat it with the harissa and sprinkle 2 tablespoons cumin seeds, 2 sprigs of thyme and one of rosemary. Add some coarse salt and pepper.
- Arrange the potatoes, tomatoes and fennel bulbs around the leg of lamb.
- Bake 60 minutes, regularly basting the vegetables and lamb with the cooking juice from the pan.
- Let the lamb cool outside of the oven for 10 minutes under aluminum foil before carving.
NutritionView More
450Calories
Sodium16% DV390mg
Fat18% DV12g
Protein104% DV53g
Carbs12% DV37g
Fiber28% DV7g
| Calories450Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium390mg16% |
| Potassium1860mg53% |
| Protein53g104% |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber7g28% |
| Sugars3g6% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
★★★★★
Lori E. 6 Jul 2015
★★★★★
This was one of the best recipes I have tried with lamb. I loved the blend of herbs and vegetables that were roasted together with the lamb; it was moist and nearly melted in my mouth.