RECIPE: Roast Spring Lamb with Fennel


This recipe is brought to you courtesy of Tesco realfood

  • Ingredients

  • 1 long red chilli, deseeded, roughly chopped
  • 3 garlic cloves, chopped
  • 4 fresh rosemary sprigs, chopped
  • 2 tsp fennel seeds
  • 2·5kg (4½lb) leg of lamb
  • 1 tbsp olive oil
  • 250ml (8fl oz) white wine
  • water, for basting
  • For the gravy

  • 1 tsp plain flour
  • 500ml (17fl oz) fresh chicken or lamb stock
  • 1 tsp redcurrant jelly

Preheat the oven to gas 7, 220°C, fan 200°C. Crush the chilli, garlic, and half the rosemary in a pestle and mortar with a good pinch of sea salt and black pepper. Grind together to form a rough paste, then add the fennel seeds.

Make 1cm (½in) deep slits in the lamb, then rub the chilli paste over the meat, pushing it into the slits. Drizzle with oil and season. Scatter the remaining rosemary over a large roasting tray and sit the lamb on top. Put the lamb in the preheated oven.

After 20 minutes reduce the oven tempurature to gas 6, 200°C, fan 180°C. Add the wine and a splash of water and then roast for 1 hour 15 minutes (or 15 minutes per 500g) for medium, or 1 hour 35 minutes (or 20 minutes per 500g) for well done meat. Baste the lamb a couple of times during cooking, then, about 15 minutes before the end, pour a cup of water into the tin, baste again and return to the oven.

Remove the lamb from the tin, transfer to a serving plate and leave to rest for 20 minutes. To make the gravy, spoon off any excess fat from the juices, then put the tin over a high heat on the hob. Scrape any sticky bits from the bottom of the tin with a wooden spoon, then add the flour and whisk. Add the stock and leave to bubble for 3-4 minutes. Stir in the jelly, season and add a little more water or stock to reach the desired consistency. Serve thick slices of lamb with the gravy.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.


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