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   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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.   
   --- MultiMail/Win v0.52   
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