En español | Every culture has its own comfort food — food that feels warm and nurturing to the soul. I personally attach a lot of memories to foods that I remember from growing up in Nashville, Tennessee.
My grandmother would host dinner every Easter Sunday, and we'd gather at her home — all of my aunts and uncles and cousins on my mother's side, and occasionally some really good family friends.
My grandmother would serve a roast with green beans and potatoes and corn bread, and tons of desserts, because that's what a Southern grandmother does. I love making a lamb roast, but I like to add Greek spices — fennel and cinnamon and plenty of garlic. That's the great thing about spices. You can travel anywhere in the world just by adding different spices to a dish. Say you have a chicken with milk gravy; if you take out the milk and add paprika and sour cream, you could be in Hungary. Or if you add cream and wine and Dijon mustard, you could be in France.
Comfort food is whatever is familiar. It's about sharing a meal. At the end of the day, we're all very similar.
Roasted Leg of Lamb With Fennel
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh oregano leaves
- 1 tablespoon finely chopped fresh mint
- 1 teaspoon cinnamon
- 2 teaspoons ground fennel seeds
- 10 garlic cloves: 4 minced, 6 smashed
- Salt and black pepper
- 4-1/2-pound butterflied boneless leg of lamb
- 2 medium yellow onions, cut into thin wedges
- 1 fennel bulb, stalk chopped and bulb sliced thinly
- 2 bay leaves
- 1/4 cup chicken stock
- In a small bowl, combine the oil, oregano, mint, cinnamon, fennel seeds, minced garlic, 2 teaspoons salt and 1/2 teaspoon pepper. Rub over the lamb, cover, and refrigerate for at least 2 hours. Bring to room temperature before cooking.
- Preheat the oven to 450°F. Scatter the onions, fennel bulb and stalk, bay leaves and smashed garlic in a roasting pan; season with salt and pepper. Place a rack over the vegetables. Add the stock to the pan. Set the lamb on the rack and roast for 20 minutes.
- Reduce the heat to 350°F and continue roasting until the lamb registers 150°F. Discard the bay leaves. Let the lamb rest for 15 minutes, then slice and serve.
Nutrients per serving: 390 calories, 41g protein, 6g carbohydrates, 2g fiber, 22g fat, 137mg cholesterol, 492mg sodium