Honey-Vinegar Leg of Lamb with Fennel and Carrots
Honey-Vinegar Leg of Lamb with Fennel and Carrots is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Pulse garlic, parsley, fennel seeds, and 1/2 cup fennel fronds in a food processor until very finely chopped.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPulse 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.