Personal

Car Stuff

Extras

Honey-Vinegar Leg of Lamb with Fennel and Carrots

This impressive-looking roast is easy to carve once you get started.
From: bonappetit.com SERVES 12

2 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
Kosher salt and freshly ground black pepper
7–9 lb. bone-in leg of lamb, tied
½ cup red wine vinegar
1/3 cup honey
4 fennel bulbs, sliced ½” thick
16 small carrots (about 2 lb.), unpeeled, halved lengthwise if large

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.