Orange Roast Leg of Lamb

Name: Orange Roast Leg of Lamb
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 8 serving(s)
Ingredients: 2 kg lamb leg; 2 tsp. fennel seeds; 3 garlic cloves, crushed; 50 g butter, softened; 2 oranges; 100 g flat-leaf parsley; 1 garlic clove, crushed; 50 g pistachio kernels; 250 mL light olive oil; Juice 1/2 orange

Buy the best-quality lamb you can afford – you’ll be rewarded in the flavour stakes.

By The GH Kitchen TeamUpdated: 18 March 2024

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best easter recipes fennel and orange roast leg of lamb

Myles New

This fennel and orange roast leg of lamb recipe delivers knock-out flavour, perfect for a celebratory lunch. A delicious parsley and pistachio sauce comes alongside this succulent lamb, and it's all delicious when served with roast potatoes and an array of vegetables.

It only takes 25min to prep before it goes into the oven for about 90min. Make sure you take the lamb out of the fridge 30min before roasting to bring it up to room temperature.

This is a great addition to a traditional Easter lunch menu and, if you want to get ahead you can prepare the lamb up to stage 3 of our recipe a day ahead. Just cover and chill.

If you are in need of more Easter lamb inspiration, then we have lots of recipes for you to try. If you are looking for an Easter dessert of cake to serve at the end of your meal, then we have you covered.

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Yields:

8 serving(s)

Prep Time:

25 mins

Cook Time:

1 hr 30 mins

Total Time:

1 hr 55 mins

Cal/Serv:

700

Ingredients

2 kg lamb leg
2 tsp. fennel seeds
3 garlic cloves, crushed
50 g butter, softened
2 oranges

For the parsley pistou

100 g flat-leaf parsley
1 garlic clove, crushed
50 g pistachio kernels
250 ml light olive oil
Juice 1/2 orange

Directions

1. Step 1Remove lamb from fridge 30min before roasting.
2. Step 2Preheat oven to 200°C (180°C fan) mark 6. Using a pestle and mortar, gently pound fennel seeds to break them up a bit. Tip into a bowl with the garlic and butter. Finely grate in the zest of the oranges, season well and mix.
3. Step 3Pat lamb dry with kitchen paper and make a dozen or so deep cuts all over the meat with the point of a sharp knife. Use a teaspoon (or your finger) to push butter mixture into cuts, then smear the rest all over the leg. Place in a roasting tin. Halve one of the zested oranges and squeeze over the lamb. Thickly slice remaining orange and arrange on top of the lamb.
4. Step 4Cover tin with foil and roast for 1½hr for medium-rare (cook for longer/shorter as you prefer), removing foil after 45min.
5. Step 5Meanwhile, make the pistou. Whizz parsley, garlic and pistachios in a food processor until finely chopped (or do this by hand), then gradually add olive oil. Season with salt, pepper and orange juice to taste. Set aside.
6. Step 6Lift lamb on to a board, cover with foil, leave to rest in a warm place for 30-45min. Serve in slices with the pistou on the side.