LEMON AND FENNEL SEASONED LAMB
RECIPE TYPE
Lamb
SERVES
4 to 6
Prep Time: 5 min
Marinate Time: 12 hr
Cook Time: 1 hr 30 min
Ingredients
2 large lemons
8 large cloves garlic
1 tbsp fennel seeds
2 tsp pepper
1 tsp salt
2/3 cup Longo’s Extra Virgin Olive Oil
1 Longo’s No Added Hormones Grain Fed Leg of Lamb (about 4lb) See variation below for rack of lamb.
Directions
Trim ends off lemons. Slice and remove seeds. Place lemon slices, garlic, fennel seeds, pepper, salt and olive oil in food processor; purée until a thick paste is formed (it will not be smooth).
Place lamb in large baking dish. Pour marinade over, coating lamb on all sides. Cover and refrigerate for 12 to 24 hours.
Scrape off almost all of the marinade. Place lamb on rack in roasting pan. Roast in preheated 350°F oven for 1 1/2 to 2 hours or until instant read thermometer inserted in thickest part registers 140°F for rare or 160°F for medium. Transfer to cutting board; tent with foil and let rest at room temperature for 15 minutes. Slice thinly and serve.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (1/6th recipe): 550 calories
Protein 62g | Fibre 1g |
Fat 33g | Sugar 0g |
Carbs 4g | Sodium 0mg |
