Salted rosemary roast lamb with fennel and garlic boulangère potatoes
- April 2009
- Serves 6
- Takes 40 minutes to make, 1¾ hours to cook, plus resting
This French-inspired roast lamb recipe, served with garlicky potatoes cooked with fennel, is guaranteed to make Sunday the best day of the week.
- 34.2g (14.7 saturated)
- 28.1g (2.2g sugar)
A whole leg of lamb weighs between 2.25-2.75g and will feed 6-8 people. A favourite cut of lamb for roasting, it yields plenty of lean, tender meat and can be divided into two joints: the knuckle end and the fillet end. Ask your butcher to trim the end of the leg, if you like.
Spanish reds made from the Tempranillo grape have a natural affinity with lamb. Try a red Rioja, then, or a Tempranillo from the Navarra region.
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