Roast Lamb With Fennel And Mustard Butter Recipe

This roast lamb with fennel and mustard butter is a delicious and flavorful dish that is perfect for a special occasion or a Sunday roast. The lamb is seasoned with a mixture of fennel seeds, garlic, and rosemary, then roasted to perfection. The fennel and mustard butter adds a tangy and aromatic flavor to the lamb, making it incredibly tender and juicy. Serve this dish with roasted potatoes and a side of green vegetables for a complete and satisfying meal.

4.7
24 Rating -
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Non Vegdiet
5minstotal
5minsPrep
5m.total
5m.Prep
Roast Lamb With Fennel And Mustard Butter
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Ingredients for Roast Lamb With Fennel And Mustard Butter Recipe

  • 1/4 Leg Of Lamb
  • 1/2 tablespoon Fennel Seeds
  • 1 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Fresh Rosemary, Chopped
  • As required Salt And Pepper, To Taste
  • 0.13 cup Unsalted Butter, Softened
  • 1/2 tablespoon Dijon Mustard
  • 1/2 tablespoon Fennel Fronds, Chopped
  • 1/4 Zest Lemon

Directions: Roast Lamb With Fennel And Mustard Butter Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375掳F (190掳C).
  • STEP 2.In a small bowl, mix together fennel seeds, garlic, rosemary, salt, and pepper.
  • STEP 3.Rub the mixture all over the lamb, making sure to coat it evenly.
  • STEP 4.Place the lamb on a roasting rack in a roasting pan and roast for about 1 hour, or until the internal temperature reaches 145掳F (63掳C) for medium-rare.
  • STEP 5.While the lamb is roasting, prepare the fennel and mustard butter. In a small bowl, mix together softened butter, Dijon mustard, fennel fronds, lemon zest, salt, and pepper.
  • STEP 6.Once the lamb is cooked, remove it from the oven and let it rest for 10 minutes before carving.
  • STEP 7.Serve the roast lamb with the fennel and mustard butter on the side.
  • STEP 8.Enjoy!

Cooking Tips

  • Make sure to let the lamb rest before carving to allow the juices to redistribute and keep the meat tender.
  • You can adjust the amount of fennel seeds and mustard in the butter according to your taste preference.
  • Serve the lamb with roasted potatoes and a side of green vegetables for a complete meal.

Storage and Serving

  • Leftover roast lamb can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the lamb in a preheated oven at 350掳F (175掳C) for about 15-20 minutes, or until heated through.
  • Serve the leftover lamb with the fennel and mustard butter as a sandwich filling or in a salad.
Nutrition
value
243
calories per serving
9 g Fat34 g Protein7 g Carbs6 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    34g
  • Carbs
    7g
  • Fiber
    6g

MacroNutrients

  • Carbs
    7g
  • Protein
    34g
  • Fiber
    6g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    178mg
  • Iron
    5mg
  • Vitamin A
    150mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    9mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    9mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    85mg
  • Manganese
    2mg
  • Phosphorus
    303mg
  • Selenium
    6mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp