Subj : Top 10 Leg O Lamb - 05
To : All
From : Dave Drum
Date : Fri Aug 16 2024 09:27 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Honey-Vinegar Leg Of Lamb w/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,
8-10 minutes. Set glaze aside.
Place racks in lower third and middle of oven and preheat
to 325CF/163øC. 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 400øF/205øC, brush roast with glaze, and
continue to roast, 20-25 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, 20-25 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.
by Dawn Perry
Bon Appétit | October 2013
Yield: Makes 12 servings
MM Format by Dave Drum - 21 October 2013
Uncle Dirty Dave's Archives
MMMMM
... Salt, sugar, fat and meat. The 4 major guilt groups.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
