Honey-Vinegar Leg of Lamb with Fennel and Carrots

By LRay

Bon Appetite, October 2013, page 89.

Nutritional Information

•Calories (kcal) 570
• Fat (g) 25
• Saturated Fat (g) 7
• Cholesterol (mg) 195
• Carbohydrates (g) 22
• Dietary Fiber (g) 5
• Total Sugars (g) 12
• Protein (g) 64
• Sodium (mg) 370

Ingredients

• 2 garlic cloves, chopped
• 1 cup fresh flat-leaf parsley leaves
• 1 tablespoon fennel seeds, crushed
• 1/2 cup fennel fronds plus more for serving
• 1/2 cup olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 7–9 lb. bone-in leg of lamb, tied
• 1/2 cup red wine vinegar
• 1/3 cup honey
• 4 fennel bulbs, sliced 1/2” thick
• 16 small carrots (about 2 lb.), unpeeled, halved lengthwise if large

Details

Servings 12
Adapted from bonappetit.com

Preparation

Step 1

Pulse garlic, parsley, fennel seeds, and ½ cup fennel fronds in a food processor until very finely chopped. With motor running, slowly add ¼ 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 325°. Toss fennel and carrots with remaining ¼ 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 until an instant-read thermometer inserted into the thickest part of lamb registers 100°, about 1 hour.

Increase oven temperature to 450°, brush roast with glaze, and continue to roast until an instant-read thermometer registers 120°, 20–25 minutes longer. Transfer lamb to a cutting board and let rest 30 minutes before carving (temperature will rise to 140° for medium-rare while lamb is resting).

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.