Skip to main content

Fennel & Cumin Roasted Leg of Lamb

Carlton Haynes is the innovative, professional chef by trade who loves to cook.

Fennel & Cumin Roasted Leg of Lamb

Fennel & Cumin Roasted Leg of Lamb. Every flavor I wanted hit all the right notes these two paired together very well and brought out great flavors that your family and guest will enjoy, two flavors together for one tasty piece of meat.

Fennel & Cumin Roasted Leg of Lamb. Every flavor I wanted hit all the right notes these two paired together very well and brought out great flavors that your family and guest will enjoy, two flavors together for one tasty piece of meat.

Fennel & Cumin Roasted Leg of Lamb

Today I came into my commissary and I saw this really nice looking piece of bone in leg of lamb, I have to tell you the lamb looked really good so It got me to thinking of several ways to make it really good favorable and tasty so I thought about the way I wanted it to taste, a hint of spice to give it a warm feeling and earthiness and I also wanted a hint of sweetness with an Italian flair, Then it hit me Fennel & Cumin Roasted Leg of Lamb.

This was flavor I was thinking of these two paired together could bring everything I wanted for this Roasted Leg of Lamb, Read on as I bring the two flavors together for one tasty piece of meat.

Just so you know both fennel and cumin come from the same plant family but when it comes to their flavor profile, they are totally different although they are from the Apiaceous plant family, they are so different in looks and taste, Let's compare.

In my opinion fennel is a sweet type of herb that has an anise flavor that has a sweet back ground but a spicy back ground as well with that Italian flavor I was talking about. Now when we're talking about cumin this reminds me of flavors from the Mediterranean that gives you a cayenne type of taste but also a little nuttiness also.

Both of these herbs are considered very good herbs Cumin for medicinal use and fennel is a great flavor enhancer in almost every dish you're preparing and if you roast the fennel, it really gives off a great fragrance when roasting, and today they both are really going to be awesome together.

Fennel & Cumin Seeds

Both of these herbs are considered very good herbs Cumin for medicinal use and fennel is a great flavor enhancer in almost every dish you're preparing and if you roast the fennel, it really gives off a great fragrance when roasting, and today they bo

Both of these herbs are considered very good herbs Cumin for medicinal use and fennel is a great flavor enhancer in almost every dish you're preparing and if you roast the fennel, it really gives off a great fragrance when roasting, and today they bo

Fennel & Cumin Roasted Leg of Lamb

Now it's time to take these to herbs and blend them together as a marriage but to do this I am going to turn these herbs into a powder to be used as a rub, By making this a powder I feel that I get more out of my rub that I am putting together.

Come on read on to see what I do just remember when we are totally done we are going to have a nice tasty Fennel & Cumin Roasted Leg of Lamb.

Let's start to put together this fennel & cumin spice rub

Fennel & Cumin Powdered Spice Rub

Ingredients
4 tablespoons of ground cumin powder

5 tablespoons of ground fennel powder

1 tablespoon of ground basil

3 tablespoons of cracked black pepper

2 tablespoons of cayenne pepper

2 teaspoons of fine grinded sea salt

2 teaspoons of granulated garlic powder


Methods for the Fennel & Cumin Spice Rub

To begin to bring this spice rub what I want it to be, using a heavy-duty non-stick frying pan, On a medium high heat get the pan really hot while the pan is getting hot using a large glass bowl combine all of the ingredients blend them together very well then add them to the hot non-sticking frying pan and keep moving the spices around.

Scroll to Continue

Now cut off your stove and keep moving the spices around until the aromatics start to fill the room at this point remove the frying pan from the stove keep moving the spices around and then add the spices into the large glass bowl.

The warming of your spices will make them have a slightly darker color when its finish but it also will have a richer flavor to the leg of lamb.

Fennel & Cumin Powdered Spice Rub

By making this a powder I feel that I get more out of my rub that I am putting together it give the meat a more richer flavor

By making this a powder I feel that I get more out of my rub that I am putting together it give the meat a more richer flavor

Fennel & Cumin Roasted Leg of Lamb

Now let's add the seasoning for the leg of lamb

Ingredients
Fennel & Cumin Powdered Spice Rub

1/2 cup of Dijon mustard

Plastic wrap


Pan Juice Sauce

1 cup of vegetable stock

1 teaspoon of butter (unsalted)

pinch of black pepper (to taste)


Methods

What we're going to do is highly season this leg of lamb then sit it in the refrigerator to marinate so all those spices and flavors can marinate into the meat for 6 to 8 hours.

Now that we are done marinating, grab out your leg of lamb then I want you grad your half of cup of Dijon mustard and rub it completely all over the leg of lamb then when you have it fully covered then start to apply the fennel & cumin spice rub over the entire leg of lamb once the lamb is completely cover then I want you to massage in the Dijon mustard and fennel and cumin spice rub so it can start to penetrate the leg of lamb.

Then using your plastic wrap, Wrap the leg of lamb really tight in the plastic wrap and place in your refrigerator so it can start to marinating. Slow-Roasting a leg of lamb is not an all-day thing it takes just a few hours to make a melt in your mouth tender leg of lamb and this is how I get it that way.

Remove your leg of lamb from the refrigerator after marinating then remove the plastic wrap then using your hands massage your leg of lamb again just to make sure it completely covered then place the leg of lamb in a shallow roasting pan with a roasting rack then just let it get room temperature.

Preheat your oven to 275 degrees when the oven reaches temperature using your roasting pan place your leg of lamb in the middle rack of your oven and let your leg of lamb start to slow roast for about 1 1/2 to 2 hours, After cooking for this time using a meat thermometer insert your leg of lamb into the thickest part of the roast to check the temperature if the temperature is between 125 to 130 degrees that is medium rare just where it should be for my taste at that moment remove from the oven then turn up your oven to broil.

Now place the leg of lamb back into the broiler so the skin can brown up really well about 2 minutes on each side, then remove from the oven then let rest for 30 to 40 minutes to trap all those juices back inside of the leg of lamb.

While the roast is resting in the bottom of your roasting is some nice pan juices from your leg of lamb place the roasting pan on the stove on medium heat add 1 cup of vegetable stock as the stock is heating up.

Discard any grease that is on top then using a spatula get all the bits from the bottom of the roasting pan add a teaspoon of unsalted butter and a pinch of black pepper let it reduce just a little, remember it's not gravy it's a sauce, now the this pan sauce is ready and the leg of lamb has rested slice serve and enjoy.


Roasted Leg of Lamb Pan Sauce

 Remember pan sauce is not a gravy it's a sauce, It serves as a enhancer to your leg of lamb, Try and enjoy

Remember pan sauce is not a gravy it's a sauce, It serves as a enhancer to your leg of lamb, Try and enjoy

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2022 Chef Carlton Haynes

Related Articles