Honey-Vinegar Leg of Lamb with Fennel and Carrots
A magnificent roasted leg of lamb seasoned with a fragrant mixture of parsley, fennel, and garlic, then glazed with honey and vinegar. Served with roasted fennel bulbs and carrots for a complete feast.
Ingredients
- •2 cloves garlic cloves, chopped
- •1 cup fresh flat-leaf parsley leaves
- •1 tablespoon fennel seeds, crushed
- •½ cup fennel fronds plus more for serving
- •½ cup olive oil, divided
- •to taste Kosher salt, freshly ground pepper
- •1 piece 7-9 pound bone-in leg of lamb, tied
- •½ cup red wine vinegar
- •⅓ cup honey
- •4 bulbs fennel bulbs, sliced 1/2" thick
- •16 pieces small carrots (about 2 pounds)
- •unpeeled
- •halved lengthwise if large
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
70 min
- 3.
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.
10 min
- 4.
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.
60 min
- 5.
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).
25 min
- 6.
Continue to roast vegetables, tossing occasionally, until golden and tender, 20-25 minutes longer.
25 min
- 7.
Serve lamb with vegetables, topped with fennel fronds.
5 min
- 8.
DO AHEAD: Lamb can be rubbed with parsley mixture and vegetables can be prepped 1 day ahead. Cover separately and chill.