Leg of Lamb with Apple-Mint Chutney

Roasted fennel and lemons add robust flavor to this lamb dish. Roasted parsnips, leeks, or baby potatoes also taste delicious with lamb.

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Leg of Lamb with Apple-Mint Chutney

Yield: 6 to 8 servings (about 2 cups chutney) Prep 45 mins Bake 375°F1 hr 45 mins Stand 15 mins Start to Finish 3 mins to 45 mins


For Lamb:
  • 5 tablespoons  olive oil
  • 1 tablespoon  finely grated lemon zest
  • Juice of 1 lemon (about 3 tbsp)
  • 2 garlic cloves, minced
  • 2 1/2 teaspoons  kosher salt
  • 1 teaspoon  mustard powder
  • 3/4 teaspoon  freshly ground pepper
  • 3/4 teaspoon  celery seed
  • 1/2 teaspoon  ground nutmeg
  • 1/4 teaspoon  allspice
  • 1 6 - 7 pound  leg of lamb, trimmed
  • 2 large fennel bulbs, each cut into 6 wedges
  • 2 lemons, halved crosswise
For Apple-Mint Chutney:
  • 2 tablespoons  unsalted butter
  • 1 small red onion, sliced
  • 2 granny smith apples, peeled, cored and cut into 1/2-inch dice
  • 1/3 cup  firmly packed light brown sugar
  • 1/4 cup  golden raisins
  • 3 tablespoons  apple-cider vinegar
  • 1/4 teaspoon  salt pinch ground nutmeg
  • 1/3 cup  chopped fresh mint


Make lamb::

1. In a small bowl, combine 3 tbsp. oil, the zest, juice and garlic. In another bowl, combine 2 tsp salt, the mustard powder, pepper, celery seed, nutmeg and allspice.

2. Heat oven to 375 degrees F. Place one rack in center and one rack on lowest level. Rinse lamb and pat dry. Place, fat side up, in a large roasting pan. Using a sharp paring knife, make 15 to 20 small slits around lamb. Generously rub lemon mixture over entire surface of lamb. Follow with dry spice mixture, pushing into slits.

3. Roast lamb in center of oven until an instant-read thermometer inserted into thickest part (without touching bone) registers 130 degrees F for medium rare, about 1 hr 45 min.

4. Meanwhile, on a rimmed baking sheet, toss together fennel, lemons, remaining 2 tbsp. oil and 1/2 tsp salt. After 1 hour of roasting lamb, place fennel and lemons on sheet on lower rack. Roast, turning once, until fennel is golden and tender, about 40 min.

5. Loosely tent lamb with foil; let stand 15 minutes before carving. Transfer to a platter; arrange fennel and lemons around lamb.

Make chutney::

6. Meanwhile, in a medium saucepan, melt butter over medium-high heat. Add onion and cook, stirring, until softened, about 4 min. Stir in apple, sugar, raisins, vinegar, salt, nutmeg and 1/3 cup water. Bring to a boil, reduce heat to medium and cook, stirring occasionally, until apple is tender and mixture has thickened slightly, about 8 min.

7. Remove from heat and stir in mint. Serve with lamb. Makes 6-8 servings and about 2 cups chutney.

Nutrition Facts

  • cal.(kcal)560,
  • Fat, total(g)25,
  • chol.(mg)168,
  • sat. fat(g)8,
  • carb.(g)33,
  • fiber(g)6,
  • pro.(g)54,
  • sodium(mg)982,
  • Percent Daily Values are based on a 2,000 calorie diet
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