So the apples I used exploded within the first 20 minutes following this recipe. Also the glaze, began to burn on the lamb in the first 30 minutes at the high heat. Not saying the flavors weren't bad, but the way this recipe is written, I was not able to achieve the same results as in the photos. I would not put the jelly or the pom/apple juice mixture on the lamb until the last 30 minutes or roasting, or it will burn. Just like a BBQ sauce the sugars in the jelly, apple juice and pom molasses will burn in the high heat. I am sure there is a way to make the recipe appear as it is in the article, but it won't happen if you follow the recipe.
Roast Leg of Lamb with Apples and Fennel
Babette Hayes shared her recipe for this succulent roast, which is cooked alongside apples and fennel, perfumed with garlic and rosemary, and has a sweet-tart crust from a glaze of red currant jelly and pomegranate molasses. Ask your butcher to partially expose the shank, which you can use as a sort of handle for easier carving. This recipe first appeared in our December 2012 issue along with Fouad Kassab's story Any Given Sunday.
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Credit: James Oseland
INGREDIENTS
1 (5-lb.) bone-in leg of lamb, shank bone exposedKosher salt and freshly ground black pepper, to taste
10 cloves garlic, peeled and halved crosswise
⅓ cup rosemary leaves
6 small, firm, tart apples, such as Fuji, Gala, or Granny Smith, left whole and cored with an apple corer
1 small yellow onion, quartered
1 medium bulb fennel, trimmed and cut into ¾" wedges
1 cup red currant jelly, plus more for serving
1 cup apple juice
½ cup pomegranate molasses (available from Market Hall Foods)
Zest and juice of 1 lemon
10 cloves garlic, peeled and halved crosswise
⅓ cup rosemary leaves
6 small, firm, tart apples, such as Fuji, Gala, or Granny Smith, left whole and cored with an apple corer
1 small yellow onion, quartered
1 medium bulb fennel, trimmed and cut into ¾" wedges
1 cup red currant jelly, plus more for serving
1 cup apple juice
½ cup pomegranate molasses (available from Market Hall Foods)
Zest and juice of 1 lemon
Mint leaves, to garnish (optional)
2. Arrange remaining apples, right side up, on one side of the lamb. Fill each apple with about 2 tbsp. jelly; rub remaining jelly over lamb. Whisk together apple juice, pomegranate molasses, and lemon zest and juice in a medium bowl; drizzle over lamb and apples. Wrap a small piece of foil around the tip of the lamb bone to prevent it from burning, and roast until lamb is beginning to brown, about 30 minutes. Reduce heat to 350°, and continue roasting until an instant-read thermometer inserted into the thickest part of the lamb reads 130°, about 45 minutes for medium-rare.
3. Remove lamb from the oven and let rest for 20 minutes. Remove twine, and thinly slice lamb crosswise; transfer to a serving platter. Arrange apples, onion, and fennel alongside lamb, and garnish with mint leaves, if you like. Serve with more jelly on the side.
INSTRUCTIONS
1. Heat oven to 450°. Tie lamb with kitchen twine in 1" intervals so it forms an even shape; season liberally with salt and pepper. Using a paring knife, pierce the meat in about 6 places, and stuff holes with the garlic and half the rosemary leaves. Halve 2 apples crosswise, and place in the bottom of a 9" × 13" baking dish; sprinkle with remaining rosemary, and add onion and fennel. Season with salt and pepper, and place lamb on top of vegetables.2. Arrange remaining apples, right side up, on one side of the lamb. Fill each apple with about 2 tbsp. jelly; rub remaining jelly over lamb. Whisk together apple juice, pomegranate molasses, and lemon zest and juice in a medium bowl; drizzle over lamb and apples. Wrap a small piece of foil around the tip of the lamb bone to prevent it from burning, and roast until lamb is beginning to brown, about 30 minutes. Reduce heat to 350°, and continue roasting until an instant-read thermometer inserted into the thickest part of the lamb reads 130°, about 45 minutes for medium-rare.
3. Remove lamb from the oven and let rest for 20 minutes. Remove twine, and thinly slice lamb crosswise; transfer to a serving platter. Arrange apples, onion, and fennel alongside lamb, and garnish with mint leaves, if you like. Serve with more jelly on the side.
Ratings & Reviews (3)
I made this with an American leg of lamb - about 2x the size of the Australian lamb in the recipe. I doubled the garlic cloves and used a large onion and large fennel bulb. Other than that, I kept to the recipe. I frenched the leg bone and wrapped it in foil so I could slice the meat more easily when done. The recipe takes more work than normal to prep, but turns out great. I would absolutely make this recipe again.
This is an addendum to my previous review. I should add that I turned down the oven to 325 after the first 15 minutes, and used a remote thermometer rather than rely on the estimated cooking time. If I were doing this again, I would target 140 degrees for finished temp., rather than 135 degrees.
Roast Leg of Lamb with Apples and Fennel
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