HONEYVINEGAR LEG OF LAMB WITH FENNEL AND CARROTS
This impressive-looking roast is easy to carve once you know where to start. See the sidebar.
2 garlic cloves, chopped
1 cup fresh flat-leaf
1 fennel seed, crushed
1/2 cup fennel fronds, plus more
1/2 cup olive oil, divided kosher salt and freshly ground black pepper
1 (3 to 4kg) bone-in leg of
1/2 cup red-wine vinegar
1/3 cup honey 4 fennel bulbs, sliced 1cm thick 16 small carrots, unpeeled,
halved lengthwise if large
1. Pulse the garlic, parsley, fennel seed and fennel fronds in a food processor until finely chopped. With the motor running, slowly add 1/4 cup oil and process until smooth. Season generously (mixture should taste quite salty). Rub the parsley mixture all over the lamb. Transfer to a roasting pan, cover, and chill for at least 8 hours. 2. Let the lamb sit at room temperature for 1 hour. Bring the vinegar and honey to a boil in a small saucepan. Reduce the heat and simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes. Set aside. 3. Place the racks in the lower third and middle of the oven and preheat to 160°C. Toss the fennel and carrots with remaining 1/4 cup oil in a medium bowl and arrange half around the lamb in a deep roasting pan. Place the remaining vegetables on a baking sheet.
4. Roast the vegetables on the lower rack and the lamb on the middle rack until an instant-read thermometer inserted into the thickest part of lamb registers 38°C, about 1 hour. 5. Increase the oven temperature to 230°C, brush roast with the glaze and continue to roast until an instantread thermometer registers 49°C, 20 to 25 minutes longer. Transfer the lamb to a cutting board and let rest for 30 minutes before carving (temperature will rise to 60°C for medium-rare while lamb is resting).
6. Continue to roast the vegetables, tossing occasionally, until golden and tender, 20 to 25 minutes longer. 7. Serve the lamb with the vegetables, topped with fennel fronds.
Do ahead Leg of lamb can be rubbed with parsley mixture and vegetables can be prepped 1 day ahead. Cover separately and chill.