Honey-Vinegar Leg of Lamb with Fennel and Carrots

Ingredients for Honey-Vinegar Leg of Lamb with Fennel and Carrots

• 2 spicchi d'aglio, tritati

• 1 cup fresh flat-leaf parsley leaves

• 1 cucchiaio di semi di finocchio, schiacciati

• 70g fennel fronds plus more for serving

• 120 ml di olio d'oliva, diviso

• Sale kosher, pepe macinato fresco

• 1 7–4.1kg bone-in leg of lamb, tied

• 120ml aceto di vino rosso

• 80ml di miele

• 4 fennel bulbs, sliced 1/2" thick

• 16 small carrots (about 900g ), unpeeled, halved lengthwise if large

Pulse garlic, parsley, fennel seeds, and 70g fennel fronds in a food processor until very finely chopped. With motor running, slowly add 60ml 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 163°C. Toss fennel and carrots with remaining 60ml 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 38°C, about 1 hour.

Increase oven to 232°C, brush roast with glaze, and continue to roast until an instant-read thermometer registers 49°C, 20–25 minutes longer. Transfer lamb to a cutting board and let rest 30 minutes before carving (temperature will rise to 60°C 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.

Avvertenza

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