Best 2 Honey Vinegar Leg Of Lamb With Fennel And Carrots Recipes

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Tantalize your taste buds with a culinary masterpiece that blends sweet and savory flavors: Honey Vinegar Leg of Lamb with Fennel and Carrots. This delectable dish features a succulent leg of lamb marinated in a delectable blend of honey, vinegar, garlic, and herbs, roasted to perfection and accompanied by tender fennel and carrots. The result is a symphony of flavors that will leave you craving for more.

But that's not all! This article unveils a treasure trove of additional recipes that will delight your palate. Embark on a culinary journey with mouthwatering dishes like Honey Mustard Chicken, a classic favorite with a zesty twist. Discover the secrets of preparing fall-off-the-bone Honey Garlic Ribs, sure to be a hit at your next gathering. Indulge in the aromatic flavors of Honey Teriyaki Salmon, a healthy and flavorful dish that will tantalize your taste buds. And for those with a sweet tooth, Honey Bun Cake offers a delightful treat that will satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY-BRAISED LEG OF LAMB WITH CARROTS AND FENNEL



Honey-Braised Leg of Lamb with Carrots and Fennel image

Provided by Nancy Fuller

Categories     main-dish

Time 5h20m

Yield 10 servings

Number Of Ingredients 13

1 1/2 cups fresh mint, chopped
1/2 cup fresh rosemary, chopped
10 cloves garlic, smashed and minced
One 5-pound boneless leg of lamb
Kosher salt and freshly ground black pepper
1 cup honey
2 cups chicken broth
1 cup dry white wine
6 medium carrots, cut into large (3-inch) pieces
2 red onions, cut into quarters
2 fennel bulbs, stalks removed, bulbs cut in half and then into 1 1/2-inch strips
2 tablespoons butter, at room temperature
2 tablespoons all-purpose flour

Steps:

  • In a small bowl, combine the mint, rosemary and garlic. Open up the lamb flat on a baking sheet and top with some salt and pepper, about 2 tablespoons of the honey and about three-quarters of the herb-garlic mix. Roll up the lamb and tie it with butcher's twine, then top with the remaining honey and herb-garlic mix. Refrigerate, uncovered, for about 2 hours to marinate, then let the lamb come to room temperature before cooking.
  • Preheat the oven to 325 degrees F.
  • Add the chicken broth, white wine, carrots, onions and fennel to a large Dutch oven, then set the lamb on top of the vegetables. Roast until the lamb registers an internal temperature of 130 degrees F (medium rare) on an instant-read thermometer, about 2 hours.
  • Let the lamb rest on a cutting board for 15 minutes. Using a slotted spoon, transfer the vegetables to a serving platter.
  • In a small bowl, use a fork to mash the butter and flour together to form a smooth paste. Place the Dutch oven with the pan juices over medium heat and bring to a simmer, then whisk in the butter and flour mixture. Bring to a boil and heat until thickened, about 3 minutes.
  • Slice the lamb and serve with the vegetables and pan sauce spooned over.

FENNEL-RUBBED LEG OF LAMB WITH CARROTS AND SALSA VERDE



Fennel-Rubbed Leg of Lamb with Carrots and Salsa Verde image

If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.

Provided by Alison Roman

Categories     Bon Appétit     Dinner     Lamb     Roast     Fall     Spring     Fennel     Carrot     Parsley     Chive     Lemon Juice     Garlic

Yield 8 servings

Number Of Ingredients 16

Lamb:
1 (4-5-pound) butterflied boneless leg of lamb, rolled, tied
Kosher salt, freshly ground pepper
3 tablespoons fennel seeds
4 teaspoons crushed red pepper flakes
4 garlic cloves, finely grated
3 tablespoons plus 1/4 cup olive oil
2 1/2 pounds small or medium carrots with tops
Salsa Verde and assembly:
1/2 cup finely chopped parsley
1/4 cup finely chopped chives
2 tablespoons (or more) fresh lemon juice
2 tablespoons olive oil
Kosher salt, freshly ground pepper
Special Equipment
A spice mill or mortar and pestle

Steps:

  • Lamb:
  • Season lamb generously with salt and pepper; let it sit out at room temperature while you prepare the rub.
  • Using spice mill or mortar and pestle, coarsely grind fennel seeds and red pepper flakes. Transfer to a small bowl and mix in garlic and 3 Tbsp. oil. Evenly rub lamb all over with spice mixture, making sure to work it into every nook and cranny.
  • Preheat oven to 300°F. Heat remaining 1/4 cup oil in a large heavy skillet over medium. As soon as oil is hot and shimmering, add lamb to skillet and cook, carefully pouring off fat as needed into a small bowl (reserve it), until golden brown all over, 3-5 minutes per side. The goal here is to cook out some of the excess fat while you brown the meat, so it's important to maintain a moderate heat to keep the meat from getting dark before the fat can melt out. If the oil looks really dark or tastes burned, discard it and use olive oil in the next step.
  • Trim tops from carrots and set aside for making the salsa verde. Scrub carrots, pat dry, and scatter along the outer edges of a large rimmed baking sheet. Place seared lamb in the center. Pour reserved fat and any fat still in skillet (don't forget to scrape out the crispy bits stuck to the bottom of the pan) over carrots, season with salt and pepper, and toss to coat.
  • Roast lamb and carrots until an instant-read thermometer inserted into the center of leg registers 135°F for medium-rare, 75-90 minutes. Transfer lamb to a cutting board and tent with foil; let rest 20 minutes. Leave oven on.
  • Salsa Verde and assembly:
  • While the lamb is resting, transfer carrots to a platter, then carefully pour any juices from the baking sheet into a small bowl (you should have about 1/4 cup; if you don't, top off with olive oil). Transfer carrots back to baking sheet and pop back into oven. Roast 5 minutes to reheat.
  • Meanwhile, finely chop reserved carrot tops to make 1/2 cup; discard remaining tops. Place in a small bowl and mix in parsley, chives, lemon juice, pan juices, and 2 Tbsp. oil. Season with salt and pepper and more lemon juice if needed.
  • Remove twine from lamb and slice about 1/2" thick (but you can really go as thick or thin as you would like). Arrange on a platter and serve with warm roasted carrots and salsa verde alongside.

Tips:

  • Choose a high-quality leg of lamb: Look for a leg of lamb that is well-marbled and has a deep red color. This will ensure that the lamb is tender and flavorful.
  • Marinate the lamb overnight: The marinade will help to tenderize the lamb and infuse it with flavor. Be sure to use a marinade that contains acidic ingredients, such as vinegar or lemon juice, to help break down the connective tissue in the lamb.
  • Roast the lamb slowly: Roasting the lamb slowly will allow it to cook evenly and develop a delicious crust. Be sure to use a meat thermometer to ensure that the lamb is cooked to your desired degree of doneness.
  • Serve the lamb with a flavorful sauce: A flavorful sauce will help to complement the lamb and make it even more delicious. You can use a variety of sauces, such as a mint sauce, a red wine sauce, or a mustard sauce.
  • Garnish the lamb with fresh herbs: Fresh herbs will add a pop of color and flavor to the lamb. You can use a variety of herbs, such as rosemary, thyme, or oregano.

Conclusion:

Honey vinegar leg of lamb with fennel and carrots is a delicious and flavorful dish that is perfect for a special occasion. The lamb is tender and juicy, the fennel and carrots are roasted to perfection, and the honey vinegar sauce is sweet and tangy. This dish is sure to impress your guests and leave them wanting more.

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