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

• ٢ فصوص ثوم، مفرومة

• 1 cup fresh flat-leaf parsley leaves

• 1 tablespoon fennel seeds, crushed

• 70g fennel fronds plus more for serving

• 120ml olive oil, divided

• ملح كوشير، فلفل مطحون طازج

• 1 7–4.1kg bone-in leg of lamb, tied

• 120ml red wine vinegar

• 80ml honey

• 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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.