Leg of Lamb with Apple-Mint Chutney Recipe
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Roasted fennel and lemons add robust flavor to this lamb dish. Roasted parsnips, leeks, or baby potatoes also taste delicious with lamb.
Ingredients
- For lamb:
- 5 Tbsp olive oil
- 1 Tbsp finely grated lemon zest
- Juice of 1 lemon (about 3 tbsp)
- 2 garlic cloves, minced
- 2-1/2 tsp kosher salt
- 1 tsp mustard powder
- 3/4 tsp freshly ground pepper
- 3/4 tsp celery seed
- 1/2 tsp ground nutmeg
- 1/4 tsp allspice
- 1 6-to 7-lb leg of lamb, trimmed
- 2 large fennel bulbs, each cut into 6 wedges
- 2 lemons, halved crosswise
- For Apple-Mint Chutney:
- 2 Tbsp unsalted butter
- 1 small red onion, sliced
- 2 granny smith apples, peeled, cored and cut into 1/2-inch dice
- 1/3 cup firmly packed light brown sugar
- 1/4 cup golden raisins
- 3 Tbsp apple-cider vinegar
- 1/4 tsp salt pinch ground nutmeg
- 1/3 cup chopped fresh mint
- Make lamb: In a small bowl, combine 3 tbsp oil, the zest, juice and garlic. In another bowl, combine 2 tsp salt, the mustard powder, pepper, celery seed, nutmeg and allspice.
- Heat oven to 375 degrees 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 paring knife, make 15 to 20 small slits around lamb. Generously rub lemon mixture over entire surface of lamb. Follow with dry spice mixture, pushing into slits.
- Roast lamb in center of oven until an instant-read thermometer inserted into thickest part (without touching bone) registers 130 degrees F for medium rare, about 1 hr 45 min.
- Meanwhile, on a rimmed baking sheet, toss together fennel, lemons, remaining 2 tbsp oil and 1/2 tsp salt. After 1 hr of roasting lamb, place fennel and lemons on sheet on lower rack. Roast, turning once, until fennel is golden and tender, about 40 min.
- Loosely tent lamb with foil; let stand 15 min before carving. Transfer to a platter; arrange fennel and lemons around lamb.
- Make chutney: Meanwhile, in a medium saucepan, melt butter over medium-high heat. Add onion and cook, stirring, until softened, about 4 min. Stir in apple, sugar, raisins, vinegar, salt, nutmeg and 1/3 cup water. Bring to a boil, reduce heat to medium and cook, stirring occasionally, until apple is tender and mixture has thickened slightly, about 8 min.
- Remove from heat and stir in mint. Serve with lamb. Makes 6-8 servings and about 2 cups chutney.
- Calories 560, Total Fat 25 g, Saturated Fat 7.5 g, Cholesterol 168 mg, Sodium 982 mg, Carbohydrate 33 g, Fiber 6 g, Protein 54 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
- Percent Daily Values are based on a 2,000 calorie diet
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