HONEYVINEGAR LEG OF LAMB WITH FEN­NEL AND CAR­ROTS

Gourmet (South Africa) - - SLOW FOOD -

This im­pres­sive-look­ing roast is easy to carve once you know where to start. See the side­bar.

Serves 12

2 gar­lic cloves, chopped

1 cup fresh flat-leaf

pars­ley leaves

1 fen­nel seed, crushed

1/2 cup fen­nel fronds, plus more

for serv­ing

1/2 cup olive oil, di­vided kosher salt and freshly ground black pep­per

1 (3 to 4kg) bone-in leg of

lamb, tied

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.

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