Dinner: Honey-Vinegar Leg of Lamb with Fennel and Carrots

Recipe by Dawn Perry This impressive-looking roast is easy to carve once you know where to start.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Honey-Vinegar Leg of Lamb with Fennel and Carrots

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

2 garlic cloves, chopped
1 cup fresh flat-leaf parsley leaves
1 tablespoon fennel seeds, crushed
1/2 cup fennel fronds plus more for serving
1/2 cup olive oil, divided
Kosher salt, freshly ground pepper
1 7 –9 pound bone-in leg of lamb, tied
1/2 cup red wine vinegar
1/3 cup honey
4 fennel bulbs, sliced 1/2" thick
16 small carrots (about 2 pounds), unpeeled, halved lengthwise if large

Instructions

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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