Honey Vinegar Leg of Lamb with Fennel and Carrots




  • 2 garlic cloves, chopped
  • 1 cup fresh flat-leaf parsley leaves
  • 1 tablespoon fennel seeds, crushed
  • ½ cup fennel fronds plus more for serving
  • ½ cup olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 lb 7–9 lb. bone-in leg of lamb, tied
  • ½ cup red wine vinegar
  • ⅓ cup honey
  • 4 fennel bulbs, sliced ½” thick
  • 16 small carrots (about 2 lb.), unpeeled, halved lengthwise if large


  1. Pulse garlic, parsley, fennel seeds, and ½ cup fennel fronds in a food processor until very finely chopped. With motor running, slowly add ¼ 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).
  2. Rub parsley mixture all over lamb. Transfer to a roasting pan, cover, and chill at least 8 hours.
  3. 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.
  4. Place racks in lower third and middle of oven and preheat to 325°. Toss fennel and carrots with remaining ¼ cup oil in a medium bowl and arrange half around lamb in roasting pan; place remaining vegetables on a rimmed baking sheet.
  5. 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°, about 1 hour.
  6. Increase oven temperature to 450°, brush roast with glaze, and continue to roast until an instant-read thermometer registers 120°, 20–25 minutes longer. Transfer lamb to a cutting board and let rest 30 minutes before carving (temperature will rise to 140° for medium-rare while lamb is resting).
  7. Continue to roast vegetables, tossing occasionally, until golden and tender, 20–25 minutes longer.
  8. Serve lamb with vegetables, topped with fennel fronds.

NUTRITION (per serving)

570 cal, 25 g fat, 7 g sat fat