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, freshly ground pepper
  • 1 7–9 pound bone-in leg of lamb, tied
  • + 4 more ingredients
    • ½ cup red wine vinegar
    • 1/3 cup honey
    • 4 fennel bulbs, sliced ½" thick
    • 16 small carrots (about 2 pounds), unpeeled, halved lengthwise if large

1. 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 ge...

View full recipe at SpringPad


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