Honey-Braised Leg of Lamb with Carrots and Fennel

Total Time:
5 hr 20 min
25 min
2 hr 45 min
2 hr 10 min

10 servings

  • 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
  • Special equipment: an instant-read thermometer

  • 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.

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