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How to make it

  • In a small bowl combine 3 Tbsp. oil, the zest , juice and garlic. In another bowl combine 2 Tbsp. salt, the mustard powder, pepper, celery seed, nutmeg and allspice.
  • Preheat the oven to 375*F.
  • Place one rack in center and one rack on lowest level. Rinse lamb and pat dry.
  • Place, fat side up in a large roasting pan.
  • Using a sharp knife, make 15 to 20 slits around the lamb.
  • Generously rub lemon mixture over entire surface of lamb.
  • Follow with the spice mixture, pushing into slits.
  • roast lamb in the center of oven until an instant-read thermometer inserted into thickest part (without touching the bone) reads 130*F. for medium rare, about 1 hour and 45 minutes.
  • Meanwhile on a rimmed baking sheet, toss together fennel, lemons, remaining 2 Tbsp. oil and 1/2 tsp. salt.
  • After 1 hour of roasting lamb, place fennel and lemons on sheet on lower rack. Roast turning once until fennel is tender and golden, about 40 minutes.
  • Loosely tent lamb with foil, let stand 15 minutes before carving.
  • Transfer to a platter, arrange fennel and lemons around the lamb.
  • Meanwhile in a medium sauce pan, melt butter over median high heat.
  • Add onion and cook stirring until softened about 4 minutes. Stir in apples, sugar, raisins, vinegar, salt, nutmeg and 1/3 cup water.
  • Bring to a boil, reduce heat to medium and apples are tender and mixture has thickened slightly, about 8 minutes.
  • Remove from heat and stir in mint..
  • Serve with lamb.

Reviews & Comments 4

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    " It was excellent "
    tuilelaith ate it and said...
    Hey you got my ^5! Come join me in my new Chutney Group!
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    " It was excellent "
    lowcountrycook ate it and said...
    Sounds wonderful.
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    " It was excellent "
    lanacountry ate it and said...
    This recipe has been here for a while and
    deserves a high 5!! Love it, Queen!! :)
    Was this review helpful? Yes Flag
  • bluewaterandsand 11 years ago
    sounds great!
    Was this review helpful? Yes Flag

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