My family’s Sundays aren’t complete, unless we have a hearty roast or a seafood meal on the table! And our last Sunday Roast was this super juicy and tender boneless leg of lamb over fresh fennel, shallots, garlic and baby potatoes. It was scrumptious!
Here’s the ingredient list for the lamb roast. You can use this exact recipe to make any other roast cut you like, or even with poultry; it goes very well with roasted chicken and duck too!
Leg of Lamb Roast:
🥩 2.5 lbs boneless leg of lamb
🥩 2 tablespoons whole-grwin mustard
🥩 2 tablespoons regular or Dijon mustard
🥩 1/4 cup olive oil
🥩 2 teaspoons onion powder
🥩 2 teaspoons garlic powder
🥩 Sazón spice mix
🥩 Salt & Pepper to taste
🥩 Veggies: I used shallots, leek, head of garlic, baby potatoes, fennel, and fresh rosemary
🥩 Delicious additions: Sliced oranges and dried prunes
🥩 A squeeze of fresh orange juice
Check out the video below to see how I made this super tender and juicy lamb roast and make sure to save it too, so you can have it handy for the holiday season, which is right around the corner!
🥩 First, prepare the marinade by mixing the mustard, onion powder, garlic powder, salt, pepper, and olive oil until well combined.
🥩 Roughly chop the veggies and arrange them in a baking dish. Season them with the same seasonings used in the marinade and drizzle them with some olive oil.
🥩 Massage the meat all around with the marinade and place it on top of the veggies.
🥩 Arrange orange slices on top and around the roast; squeeze half an orange, add prunes, and drizzle more olive oil on top.
🥩 Tightly cover with foil and bake on 400F for half and hour, then drop the temperature to 350F and continue baking covered for 1 more hour. Remove foil and let it roast uncovered until desired doneness, making sure to baste it with the drippings every 15 minutes.
🥩 Once out of the oven, let it rest for 15 minutes, before slicing it.
Bon Appétit 👩🏻🍳👌🏻
MADE WITH LOVE!