HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS
This impressive-looking roast is easy to carve once you know where to start.
Provided by Dawn Perry
Categories Lamb Roast Christmas Easter Dinner Vinegar Fennel Carrot Fall Winter Honey Christmas Eve Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- 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 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.
- 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.
- 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. 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).
- 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.
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Oshinusi Towobola
[email protected]I made this recipe for a special occasion dinner and it was a big hit! The lamb was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Alfred Innocent
[email protected]I followed the recipe exactly and the lamb turned out dry and tough. I'm not sure what went wrong.
Zion Vigilant
[email protected]This was my first time making leg of lamb and it turned out great! The honey vinegar marinade really tenderized the meat, and the fennel and carrots added a lot of flavor. I will definitely be making this again.
Vijoo Joshi
[email protected]I've made this recipe several times and it's always a winner. The lamb is always tender and flavorful, and the sauce is delicious. I usually serve it with roasted potatoes or mashed potatoes.
Ikoba Nasser
[email protected]This recipe was easy to follow and the lamb turned out perfectly. The meat was tender and juicy, and the sauce was delicious. I served it with mashed potatoes and green beans, and it was a hit with my family.
Shayan Farrukh
[email protected]I made this recipe for my family and they loved it! The lamb was so tender and the sauce was amazing. I will definitely be making this again.
Shehneela Shandar
[email protected]This recipe is a keeper! The lamb was tender and flavorful, and the sauce was delicious. I served it with roasted vegetables and it was a perfect meal.
laxmi pokhrel
[email protected]I made this recipe for a special occasion dinner and it was a big hit! The lamb was cooked perfectly and the sauce was delicious. I will definitely be making this again.
The burt Family
[email protected]I followed the recipe exactly and the lamb turned out dry and tough. I'm not sure what went wrong.
Shahzad Sarwari
[email protected]This was my first time making leg of lamb and it turned out great! The honey vinegar marinade really tenderized the meat, and the fennel and carrots added a lot of flavor. I will definitely be making this again.
Edith Nice
[email protected]I've made this recipe several times and it's always a winner. The lamb is always tender and juicy, and the sauce is delicious. I usually serve it with roasted vegetables or mashed potatoes.
Hio Gh
[email protected]This recipe was easy to follow and the lamb turned out perfectly. I used a boneless leg of lamb and it cooked in about an hour and a half. The meat was tender and flavorful, and the sauce was delicious. I served it with roasted potatoes and carrots,
Masum Official
[email protected]I made this dish for my family and they loved it! The lamb was so tender and juicy, and the sauce was delicious. I will definitely be making this again.
Atem Caruthers
[email protected]This honey vinegar leg of lamb was a hit at our dinner party! The meat was tender and flavorful, and the fennel and carrots added a nice touch of sweetness and crunch. I will definitely be making this again.