Subj : Top 10 Leg O Lamb - 05
To   : All
From : Dave Drum
Date : Fri Aug 16 2024 21:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honey-Vinegar Leg Of Lamb w/Fennel & Carrots
 Categories: Lamb/mutton, Herbs, Vegetables
      Yield: 12 Servings
 
      2 cl Garlic; chopped
      1 c  Fresh flat-leaf parsley
           - leaves
      1 tb Fennel seed; crushed
    1/2 c  Fennel fronds plus more for
           - serving
    1/2 c  Olive oil; divided
           Salt & fresh ground pepper
      9 lb Bone-in leg of lamb; tied
    1/2 c  Red wine vinegar
    1/3 c  Honey
      4    Fennel bulbs; sliced 1/2"
           - thick
     16 sm Carrots; unpeeled, halved
           - lengthwise if large
 
  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 325CF/163øC. 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, about 1 hour.
  
  Increase oven to 400øF/205øC, brush roast with glaze, and
  continue to roast, 20-25 minutes longer. Transfer lamb to a
  cutting board and let rest 30 minutes before carving.
  
  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.
  
  SLICE IT RIGHT: Carving a leg of lamb is easier than you
  think. Here's how to do it with flair.
  
  Position the roast so that the meatier side faces down.
  Using a long, thin-bladed knife and holding the end of the
  shank bone, remove a few strips of meat from the top side,
  working parallel to the bone.
  
  Rest the leg on the flat area you just created. Cut thin
  slices perpendicular and all the way down to the bone,
  starting at the end farther away from you.
  
  Starting at the top and working away from your body, slide
  the knife underneath the slices you just made. Remove in
  one long sawing motion.
  
  Rotate the bone and repeat with the less meaty side; trim
  any remaining meat from the sides of the bone.
  
  by Dawn Perry
  
  Bon Appétit | October 2013
  
  Yield: Makes 12 servings
  
  MM Format by Dave Drum - 21 October 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Salt, sugar, fat and meat. The 4 major guilt groups.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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