Honey-Vinegar Leg of Lamb with Fennel and Carrots
Honey-Vinegar Leg of Lamb with Fennel and Carrots
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    This impressive-looking roast is easy to carve once you know where to start.

    Ingredients

    • 2 garlic cloves, chopped
    • 1 cup fresh flat-leaf parsley leaves
    • 1 tablespoon fennel seeds, crushed
    • 1/2 cup fennel fronds plus more for serving
    • 1/2 cup olive oil, divided
    • Kosher salt, freshly ground pepper
    • 1 7–9 pound bone-in leg of lamb, tied
    • 1/2 cup red wine vinegar
    • 1/3 cup honey
    • 4 fennel bulbs, sliced 1/2" thick
    • 16 small carrots (about 2 pounds), unpeeled, halved lengthwise if large

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 12
    • Amount Per Serving
    • Calories: 836 % Daily Value *
    • Total Fat: 55 g 84.73%
    • Saturated Fat: 20 g 101.39%
    • Trans Fat: 0 g %
    • Cholesterol: 233 mg 77.57%
    • Sodium: 419 mg 17.45%
    • Calcium: 45 mg 4.51%
    • Potassium: 1029 mg 29.4%
    • Magnesium: 0 mg 0%
    • Iron: 8 mg 42.44%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 15 g %
    • Dietary Fiber: 1 g 2.92%
    • Sugar: 8 g
    • Protein: 65 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 10.76%
    • Vitamin C 12.46%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat8
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat9
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total9 oz-eq

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