Honey-Vinegar Leg of Lamb with Fennel and Carrots

Name: Honey-Vinegar Leg of Lamb with Fennel and Carrots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 907 grams 16 small carrots (about , unpeeled, halved lengthwise if large; 118 milliliters fennel fronds plus more for serving; 4 fennel bulbs, sliced 1/2 thick; 1 Tbsp fennel seeds, crushed; 237 milliliters fresh flat-leaf parsley leaves; 2 garlic cloves, chopped; 79 milliliters honey; 12 servings Kosher salt, freshly ground pepper; 3 kilograms 7–9 pound bone-in leg of lamb, tied; 118 milliliters olive oil, divided; 118 milliliters red wine vinegar

Honey-Vinegar Leg of Lamb with Fennel and Carrots might be just the main course you are searching for. This recipe makes 12 servings with 384 calories, 36g of protein, and 17g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of garlic cloves, kosher salt, fennel bulbs, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Pulse garlic, parsley, fennel seeds, and 1/2 cup fennel fronds in a food processor until very finely chopped. With motor running, slowly add 1/4 cup oil and process until smooth; season generously with salt and pepper (mixture should taste quite salty as this is the only seasoning meat will get). Rub parsley mixture all over lamb.

Ingredients you will need

Salt And Pepper

Fennel Seeds

Dry Seasoning Rub

Parsley

Fennel

Garlic

Lamb

Meat

Cooking Oil

Equipment you will use

Food Processor

Transfer to a roasting pan, cover, and chill at least 8 hours.

Equipment you will use

Roasting Pan

Let lamb sit at room temperature 1 hour. Bring vinegar and honey to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened, 8–10 minutes. Set glaze aside.

Ingredients you will need

Vinegar

Glaze

Honey

Lamb

Equipment you will use

Sauce Pan

Place racks in lower third and middle of oven and preheat to 325°F. Toss fennel and carrots with remaining 1/4 cup oil in a medium bowl and arrange half around lamb in roasting pan; place remaining vegetables on a rimmed baking sheet.

Ingredients you will need

Vegetable

Carrot

Fennel

Lamb

Cooking Oil

Equipment you will use

Baking Sheet

Roasting Pan

Bowl

Oven

Roast vegetables on baking sheet on lower rack and lamb on middle rack until an instant-read thermometer inserted into the thickest part of lamb registers 100°F, about 1 hour.

Ingredients you will need

Vegetable

Lamb

Equipment you will use

Baking Sheet

Kitchen Thermometer

Increase oven to 450°F, brush roast with glaze, and continue to roast until an instant-read thermometer registers 120°F, 20–25 minutes longer.

Ingredients you will need

Glaze

Equipment you will use

Kitchen Thermometer

Oven

Transfer lamb to a cutting board and let rest 30 minutes before carving (temperature will rise to 140°F for medium-rare while lamb is resting).

Ingredients you will need

Lamb

Equipment you will use

Cutting Board

Continue to roast vegetables, tossing occasionally, until golden and tender, 20–25 minutes longer.

Ingredients you will need

Vegetable

Serve lamb with vegetables, topped with fennel fronds.

Ingredients you will need

Vegetable

Fennel

Lamb

DO AHEAD: Lamb can be rubbed with parsley mixture and vegetables can be prepped 1 day ahead. Cover separately and chill.

Ingredients you will need

Vegetable

Parsley

Lamb

Slice it right

Carving a leg of lamb is easier than you think. Here's how to do it with flair.

Ingredients you will need

Leg Of Lamb

Position the roast so that the meatier side faces down. Using a long, thin-bladed knife and holding the end of the shank bone, remove a few strips of meat from the top side, working parallel to the bone.

Ingredients you will need

Bone

Meat

Equipment you will use

Knife