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Honey-Vinegar Leg of Lamb with Fennel and Carrots
BON APPÉTIT12Ingredients
┅Seconds
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Ingredients
US|METRIC
12 SERVINGS
- garlic cloves (chopped)
- flat leaf parsley leaves (fresh)
- fennel seeds (crushed)
- fennel fronds (plus more for serving)
- olive oil (divided)
- ground black pepper
- kosher salt
- 9 lb. leg of lamb (bone-in, tied)
- red wine vinegar
- honey
- fennel bulbs (sliced ½” thick)
- carrots (small, about 2 lb., unpeeled, halved lengthwise if large)
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