Leg of Lamb with roasted fennel, onions, and carrots {gluten free, dairy free, soy-free, paleo friendly}
Prep time
Cook time
Total time
A no-fuss AND easy Passover or Easter holiday leg of lamb with roasted vegetables to serve a crowd is always a winning combination! Versatile enough to pair with any sides, low carb and paleo friendly too!
Recipe type: Main
Serves: serves 6-8
  • For the vegetables:
  • 2 large onions, peeled, sliced in quarters
  • 2 medium fennel, sliced into quarters, roughly chop stems and fronds
  • 7 medium carrots, peeled, cut into thirds (tops still on optional)
  • 2 teaspoons kosher salt
  • 1 teaspoon crushed black pepper
  • olive oil (not extra virgin) to drizzle
  • Note: cut vegetables in similar size to ensure even cooking.
  • For the lamb:
  • 1 leg of lamb (about 4½ pounds)
  • one handful of peeled garlic cloves, whole
  • 3 large sprigs fresh rosemary
  • 2-3 tablespoons kosher salt
  • 1-2 tablespoons crushed black pepper
  • olive oil (not extra virgin)
  1. Preheat the oven to 400 degrees F (204 C). Set a rack in the middle of the oven and one below it (for the vegetables).
  2. Transfer all the cut vegetables onto a baking sheet, evenly season with salt and pepper, then drizzle with olive oil (about 2 tablespoons). Gently mix by hand to evenly coat both sides. Set aside.
  3. Pat lamb dry with a paper towel. Season liberally and evenly to create a light coating of salt and black pepper (as if a slight sprinkling of snow), same on the other side. Transfer to the second parchment lined baking sheet. Place 6-8 cloves in the middle of the second rimmed baking sheet, place lamb directly over the garlic. With the fat side up, cut one-inch indents throughout and stick cloves of garlic and pieces of rosemary sprigs into the indents. Then drizzle 1-2 teaspoons of olive oil over the top and rub it into the meat.
  4. Roast lamb at 400 degrees F for 55 minutes, then reduce heat to 350 degrees F (175C) and roast an additional 35 minutes.
  5. When reducing heat, add the vegetables into the oven. Roast for the 35 minutes time remaining for the lamb, then increase the temperature to 400 degrees F (vegetables still in) to roast vegetables an additional 15 minutes. This will brown the vegetables further while the meat rests, to serve simultaneously.
  6. Note: You may be wondering why not cook the lamb at a lower temperature, consistently? I have learned years ago (from Thomas Keller’s cookbooks) that the higher temperature seals in the juices, which keeps the meat moist and the outside crispy - same goes for poultry. Although many recipes suggest roasting at 325 degrees F, I always had lamb that was overdone around the edges yet raw in the middle. This method cooks the lamb medium rare by the bone, medium throughout most of the meat and some well-done end tips - a piece for everyone!
  7. When the lamb is done, cover with aluminum foil and let it rest 15 minutes before slicing.
  8. Slice against the grain (you may need to maneuver angles as the grain usually shifts), with the garlic pieces intact (or remove if desired). Serve hot with roasted vegetables.
  9. To reheat: transfer to an oven safe platter, cover and reheat for 15 minutes, or until hot, in a 300 degrees F oven.
  10. Transfer to a baking dish and serve with lamb.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/leg-of-lamb-with-roasted-fennel-onions-and-carrots-recipe-index-html/