Cumin And Fennel-Crusted Roast Lamb
Savor the aromatic flavors and tender juiciness of this roasted boneless lamb roast, seasoned with a delightful blend of garlic, salt, peppercorns, fennel seeds, and cumin. The lamb is seared to perfection in a hot skillet before finishing in the oven, resulting in a succulent dish that's perfect for any occasion. Slice the lamb and serve with a side of refreshing mint jelly to elevate the experience even further.
— Constant Cookbook
Ingredients
- 1½ lb. boneless lamb roast
- 3 cloves garlic, finely minced or put through a garlic press
- 1 tablespoon kosher salt
- ½ teaspoon black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
Instructions
- Remove lamb from the refrigerator 1 hour before starting to bring it to room temperature.
- Preheat oven to 350 degrees F. Put the salt, black peppercorns, fennel seeds and cumin seeds in a spice grinder (or use a mortar and pestle) to roughly grind.
- Rub the outside of the lamb with the garlic. Sprinkle half of the rub over one side of the lamb in a thick layer. Heat a cast iron skillet over medium heat until very hot. Add a splash of olive oil and place the lamb in the pan, seasoned side down. Sprinkle the remaining rub on the other side of the lamb. Saute until brown and seared, 5 to 6 minutes, then flip and repeat on the other side. Put the pan in the oven and roast until desired doneness (135 degrees F for medium). Remove the pan from the oven and let sit for 15 minutes (it should come up to 145 degrees F for medium while it rests).
- Slice the lamb and serve with mint jelly.
Cook Time
45M
Prep Time
PT30M
Yield
4 servings
Nutrition
- Calories: 551 kcal
- Carbohydrate Content: 1 g
- Protein Content: 35 g
- Fat Content: 10 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 112 mg
- Sodium Content: 1861 mg
- Serving Size: 1 serving
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