Roasted Lamb Leg

Ingredients

• 1 lamb leg (bone-in, about 2.5 kg)
• 6 tbsp Olive oil
• Salt
• 1 tsp peppercorns
• 4 fennel bulbs
• 1 kg waxy potatoes
• 5 tomatoes
• pepper (ground)
• 2 tbsp coarsely chopped coriander leaves

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with both top and bottom heating. Wash, pat dry, and season the lamb leg generously on all sides with salt and crushed peppercorns. Rub in 2-3 tbsp olive oil and tie with kitchen twine. Place in a large oiled roasting pan and roast for 1.5–2 hours. After about 30 minutes add a splash of water and flip the leg halfway through cooking.

2. 2.

   Wash, trim, halve, and cut fennel bulbs into wedges. Peel and cube potatoes into bite‑sized pieces. Trim tomatoes, remove stems, and quarter them. Toss the vegetables with remaining oil, salt, and pepper. After about an hour, remove the lamb from the oven, spread the vegetables underneath it, replace the leg, and finish roasting.

3. 3.

   Serve the roasted lamb leg sprinkled with coriander.

4. 4.