HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS
This impressive-looking roast is easy to carve once you know where to start.
Provided by Dawn Perry
Categories Lamb Roast Christmas Easter Dinner Vinegar Fennel Carrot Fall Winter Honey Christmas Eve Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- 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 get). Rub parsley mixture all over lamb. Transfer to a roasting pan, cover, and chill at least 8 hours.
- 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.
- Place racks in lower third and middle of oven and preheat to 325°F. Toss fennel and carrots with remaining 1/4 cup oil in a medium bowl and arrange half around lamb in roasting pan; place remaining vegetables on a rimmed baking sheet.
- 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°F, about 1 hour.
- Increase oven to 450°F, brush roast with glaze, and continue to roast until an instant-read thermometer registers 120°F, 20-25 minutes longer. Transfer lamb to a cutting board and let rest 30 minutes before carving (temperature will rise to 140°F for medium-rare while lamb is resting).
- Continue to roast vegetables, tossing occasionally, until golden and tender, 20-25 minutes longer.
- Serve lamb with vegetables, topped with fennel fronds.
- DO AHEAD: Lamb can be rubbed with parsley mixture and vegetables can be prepped 1 day ahead. Cover separately and chill.
HONEY-BRAISED LEG OF LAMB WITH CARROTS AND FENNEL
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.
ROASTED LAMB WITH ROOT VEGETABLES
This recipe makes a fantastic holiday meal, but everyone likes it so much that you won't wait for a holiday to make it again. Impressive as it looks and tastes, it is actually quite simple to make, and it's basically a meal in one roasting pan so even clean-up is a breeze.
Provided by DarlisJ
Categories Meat and Poultry Recipes Lamb
Time 3h40m
Yield 8
Number Of Ingredients 17
Steps:
- Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
- Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
- Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
- Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.
Nutrition Facts : Calories 926.5 calories, Carbohydrate 96.1 g, Cholesterol 136.8 mg, Fat 39.1 g, Fiber 14.6 g, Protein 49 g, SaturatedFat 11.3 g, Sodium 2018.9 mg, Sugar 17.4 g
SLOW-ROAST LAMB WITH CINNAMON, FENNEL & CITRUS
For lamb that will melt in your mouth and surprise your palate, follow Sarah Cook's easy recipe
Provided by Sarah Cook
Categories Dinner, Main course
Time 12h
Number Of Ingredients 6
Steps:
- Put the lamb into a large food bag with all the juice and marinate overnight.
- The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.
- Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.
- Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.
Nutrition Facts : Calories 514 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Protein 50 grams protein, Sodium 0.29 milligram of sodium
HONEY GLAZED ROAST LAMB WITH HONEY MINT SAUCE
When you invite friends over for Sunday lunch it's a time to relax, not be stuck in the kitchen among the pots and pans. This Roast Lamb is an excellent choice, especially when partnered with rosemary and honey and a sauce using fresh mint. The honey glaze turns the joint a lovely golden colour, and the honey-sweetened mint sauce is a flavoursome change from the sharp vinegary taste of traditional recipes. Serve with a hot gratin of Dauphinoise Potatoes and some braised leeks for a really special meal.
Provided by MarieRynr
Categories Lamb/Sheep
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 350°F.
- Combine the flour, salt, pepper, cinnamon and rosemary and rub well into the lamb on all sides.
- Lay the onion and carrot in the bottom of the roasting tin and the lamb on top.
- Roast, allowing 25 to 30 minutes per 500g (1 lb 2oz) of weight, less for a pinker meat.
- Turn the joint halfway through to cook evenly.
- Meanwhile, make the sauce; warm the vinegar and honey until the honey has dissolved, then stir in the mint and leave to cool.
- About 30 minutes before the end of cooking time, carefully lift out the meat and strain off the fat from the roasting tin (leave the vegetables).
- Replace the meat, best side up.
- Spread with the honey, and add the cider to the pan.
- Return to the oven, increasing the heat to 375*F, and finish roasting, basting once or twice.
- Lift the joint and vegetables on to a hot serving platter.
- Blend the cornstarch with 1 TBS of cold water, add to the roasting tin and boil, stirring for a few minutes to make gravy.
- Strain into a hot sauceboat.
- Serve the lamb with the hot cider gravy and honey mint sauce.
EASY BONELESS HONEY MARINATED BUTTERFLIED LEG OF LAMB
Try this on the grill, it's awesome! (heat the grill to high, sear the lamb for about 5 minutes on all sides, reduce the grill heat to medium and cook for about 30 minutes for med-rare). Plan ahead the lamb needs to marinade for 24 hours. Since the lamb is butterflied you will need a large baking pan to cook in the oven, to save time as your butcher to butterfly it for you.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time P1DT25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy plastic ziploc bag combine the honey vegetable oil, lemon juice, Dijon, onion, garlic, fresh rosemary, salt and black pepper (I use about 1-1/2 teaspoons black pepper).
- Add in the lamb and turn to coat in the marinade.
- Seal the bag tightly and place in a large bowl; refrigerate for 24 hours turning the bag occasionally to coat evenly in the marinade.
- When ready to cook, remove the lamb from the plastic bag and discard marinade.
- Let the lamb sit out a room temperature for 1 hour and 15 minutes before cooking or grilling.
- Set oven to 425 degrees.
- Pat the lamb dry with paper towel.
- Heat oil in a large frypan, then sear lamb on both sides for 5 minutes per side.
- Transfer the lamb to a large greased baking sheet.
- Cook the lamb for about 20-25 minutes for medium-rare.
- Let rest 15 minutes before slicing.
- DELICIOUS!
Nutrition Facts : Calories 700.8, Fat 33.6, SaturatedFat 10.3, Cholesterol 238.1, Sodium 360.2, Carbohydrate 18.8, Fiber 0.5, Sugar 16.3, Protein 78
More about "honey vinegar leg of lamb with fennel and carrots food"
HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS
From bonappetit.com
3.8/5 (65)Author Dawn PerryServings 12Estimated Reading Time 2 mins
- 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). Rub parsley mixture all over lamb. Transfer to a roasting pan, cover, and chill at least 8 hours.
- 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.
- 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.
- 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.
HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS
From mealplannerpro.com
HONEY-BRAISED LEG OF LAMB WITH CARROTS AND FENNEL – RECIPES …
From recipenet.org
RECIPES/HONEY-VINEGAR-LEG-OF-LAMB-WITH-FENNEL-AND-CARROTS …
From github.com
CHICKEN RECIPE-YOUR FIRST BIG ROAST | RECIPES
From recipesbooks.blogspot.com
HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS | RECIPE
From pinterest.com
HONEY ROTISSERIE LEG OF LAMB RECIPE - FOOD NEWS
From foodnewsnews.com
HONEY ROTISSERIE LEG OF LAMB RECIPE | EVERDURE BY HESTON
From everdurebyheston.com
HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS
From pinterest.com
HONEY VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS
From zachandzoe.co
HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS
From pinterest.co.uk
A HONEY OF A DINNER: BUCKWHEAT HONEY ROASTED LEG OF LAMB WITH …
From thestar.com
HONEY AND RED WINE VINEGAR ROTISSERIE LEG OF LAMB
From kettler.co.uk
ROAST LEG OF LAMB WITH FENNEL AND OLIVES - GO FOOD
From gofoodfood.cc
HONEY ROTISSERIE LEG OF LAMB - THE FAT DUCK GROUP
From thefatduckgroup.com
HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS
From pinterest.nz
NAMESPRO.CA | REGISTER WITH CONFIDENCE | RECIPE | MAKE AHEAD …
DRBEEKEEPER - HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND.
From facebook.com
HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS
From fooddiez.com
HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS RECIPE | EAT …
From eatyourbooks.com
HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS – DELISH-DISH …
From delish-dish.com
HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS - MASTERCOOK
From mastercook.com
BUCKWHEAT HONEY ROASTED LEG OF LAMB WITH YELLOW CARROTS
From ricardocuisine.com
SLOW ROAST LEG OF LAMB WITH FERMENTED HONEY GARLIC | JAIMIE EATS
From jaimieeats.com
HONEY-VINEGAR LEG OF LAMB WITH FENNEL AND CARROTS
From delish-dish.com
LEG OF LAMB WITH ROASTED POTATOES & HONEY GLAZED CARROTS
From naqiyahmayat.com
ROAST LEG OF LAMB WITH HERBS, HONEY & MUSTARD - SPOONABILITIES
From spoonabilities.com
HONEY ROTISSERIE LEG OF LAMB RECIPE | EVERDURE BY HESTON
From everdurebyheston.co.uk
LEG OF LAMB RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
HONEY LEG OF LAMB - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love