Slow roast leg of lamb with fennel
Serves: 8
Prep time: 15 minsTotal time: 
Recipe photograph by Tara Fisher
Slow roast leg of lamb with fennel
Let the oven take care of this easy slow roast leg of lamb, the ultimate main course for the Easter weekend
Serves: 8
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
447Kcal
Fat
23gr
Saturates
9gr
Carbs
4gr
Sugars
3gr
Fibre
2gr
Protein
51gr
Salt
1gr
Dick and Angel Strawbridge, Escape To The Chateau
The stars of Channel 4’s Escape To The Chateau share an exclusive Easter feast for you to recreate at home
See more of Dick and Angel Strawbridge, Escape To The Chateau’s recipes
Dick and Angel Strawbridge, Escape To The Chateau
The stars of Channel 4’s Escape To The Chateau share an exclusive Easter feast for you to recreate at home
See more of Dick and Angel Strawbridge, Escape To The Chateau’s recipes
Ingredients
- 6 garlic cloves, crushed
- 1 tsp flaky sea salt
- 2 tbsp chopped thyme, plus several sprigs
- 2 tbsp olive oil
- a large leg of lamb (about 2-2.25kg)
- 150ml white wine
- 2 fennel bulbs, sliced into thick wedges
- 2 onions, thickly sliced
Step by step
Get ahead
Prepare to the end of step 1 the night before and chill. Bring back to room temperature for at least 30 mins before cooking.
- Preheat the oven to 200°C, fan 180°C, gas 6. Mix the garlic, salt, chopped thyme and oil together to make a paste. Use a small sharp knife to stab the lamb all over, and also cut a few deeper slashes. Massage the paste into the meat, and tuck a few small thyme sprigs into the slashes, if you like.
- Sit the lamb in a large roasting tin on top of a few thyme sprigs and roast for 30 minutes at this temperature initially.
- Reduce the oven to 170°C, fan 150°C, gas 3. Pour the wine and 150ml water around the lamb and cover the tin loosely with foil. Roast for 2 hours, then add the fennel and onions around the lamb. Re-cover and cook for a further 1-11⁄2 hours, or until the lamb is lovely and tender. Uncover for the final 30 minutes if the lamb needs further browning.
- Remove the lamb from the tin and leave to rest, covered. Spoon any excess fat off from the liquid in the tin; return to the oven to brown the fennel and onions, at 200°C, fan 180°C, gas 6 for 15-20 minutes alongside the potatoes.
- Carve the lamb and serve with the caramelised veg, accompanied by other side dishes.
