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