Name: Honey-Vinegar Leg of Lamb with Fennel and Carrots
Yield: 12 Servings
Ingredients: 2 garlic cloves, chopped; 1 cup fresh flat-leaf parsley leaves; 1 tablespoon fennel seeds, crushed; ½ cup fennel fronds plus more for serving; ½ cup olive oil, divided; Kosher salt and freshly ground black pepper; 1 lb 7–9 lb. bone-in leg of lamb, tied; ½ cup red wine vinegar; ⅓ cup honey; 4 fennel bulbs, sliced ½” thick; 16 small carrots (about 2 lb.), unpeeled, halved lengthwise if large

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This impressive-looking roast is easy to carve once you get started.

Recipe notes