Roasted Lamb with Fennel and Herb Crumb

If you’re finding traditional roasted lamb a bit boring, switch up your next Sunday meal with this take on the classic roast, coated in a crispy, herby crumb, flavoured with fennel, rosemary, mint, parsley, and zesty lemon.

Difficulty

Low

Time

170 min

Author

Kenwood

Ingredients

Servings

6

For the lamb

2000

2

1

1

2 , bulbs cut into 6 wedges, leaves saved for breadcrumb coating

For the breadcrumb coating

100 , torn into 5 cm pieces

5 , leaves only

10 , leaves only

6 , leaves only

2 , crushed

1 , zest only

2

For roasting

0.5

0.25

200

Utensils

Roasting tin, KVC3100W, KVL4100S, KVL4110S, KCL96.004DG, Food Processor, Knife Blade

Instructions

Step 1

Preparing the lamb

Add the lamb into the roasting tin.

Season with salt and pepper.

Rub the lamb all over with mustard until fully coated.

Scatter the fennel bulb wedges around the lamb.

Step 2

Making the breadcrumb coating

Preheat the oven to 170ºC.

Fit the Knife Blade to the Food Processor attachment.

Add fennel leaves, bread, rosemary, parsley, mint, garlic and lemon zest into the attachment.

Pulse for 30 seconds until chopped.

Mix for 30 seconds on speed 1 until finely chopped.

Add 2 Tbsp olive oil.

Mix for 30 seconds on speed 1 until combined.

Step 3

Cover the lamb with the crumb mixture, pressing down well so it sticks.

Drizzle 0.5 Tbsp olive oil around the fennel wedges and season with 0.25 tsp salt

Roast for 50 minutes at 170ºC until it starts to brown.

Add wine into the roasting tin.

Roast for 1 hour 15 minutes at 170ºC until desired doneness.

Tip: If the crust begins to darken too much, cover loosely with foil and return to the oven for the remaining time.

Tip: If you like your lamb without any pink, cook for an extra 10 minutes.

Transfer the lamb onto a serving plate and cover loosely with foil.

Let rest for 30 minutes.

Slice the meat and add pieces of roasted fennel.

 

Serve.