Title: Honey-Vinegar Leg Of Lamb With Fennel & Carrots
Categories: Lamb/mutton, Herbs, Vegetables
Yield: 12 Servings
2 cl Garlic; chopped
1 c Fresh flat-leaf parsley
- leaves
1 tb Fennel seed; crushed
1/2 c Fennel fronds plus more for
- serving
1/2 c Olive oil; divided
Salt & fresh ground pepper
9 lb Bone-in leg of lamb; tied
1/2 c Red wine vinegar
1/3 c Honey
4 Fennel bulbs; sliced 1/2"
- thick
16 sm Carrots; unpeeled, halved
- lengthwise if large
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. Transfer to a roasting pan, cover, and chill at least
8 hours.
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 to 10 minutes. Set glaze
aside.
Place racks in lower third and middle of oven and preheat to
325 F/163 C. 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.
Roast vegetables on baking sheet on lower rack and lamb on middle
rack, about 1 hour.
Increase oven to 400 F/205 C, brush roast with glaze, and continue
to roast, 20 to 25 minutes longer. Transfer lamb to a cutting board
and let rest 30 minutes before carving.
Continue to roast vegetables, tossing occasionally, until golden
and tender, 20 to 25 minutes longer.
Serve lamb with vegetables, topped with fennel fronds.
Do Ahead:
Lamb can be rubbed with parsley mixture and vegetables can be
prepped 1 day ahead. Cover separately and chill.
Slice It Right:
Carving a leg of lamb is easier than you think. Here's how to do it
with flair.
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.
Rest the leg on the flat area you just created. Cut thin slices
perpendicular and all the way down to the bone, starting at the end
farther away from you.
Starting at the top and working away from your body, slide the
knife underneath the slices you just made. Remove in one long
sawing motion.
Rotate the bone and repeat with the less meaty side; trim any
remaining meat from the sides of the bone.
