Honey Vinegar Leg of Lamb with Fennel and Carrots
Ingredients
- 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
Instructions
Honey-Vinegar Leg of Lamb with Fennel and Carrots serves 12 original recipe by Bon Appetit.
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