Black Garlic-Honey Leg of Lamb

with Fennel and Carrots   

 

Servings  12 

 

Recipe Source - Chef Mitch Maier

Prep Time -  30 Minutes

Cooking Time -  2 Hours

Total Time -  2 Hours 30 Minutes 

 

Ingredients:  

 

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 Chef Mitch Maier Black Garlic Sauce & Marinade

1/3 cup honey

fennel bulbs, sliced 1/2" thick

16 small carrots (about 2 pounds), unpeeled, halved lengthwise if large  

 

Cooking Instructions: 

 

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. 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 Black Garlic Sauce & Marinade 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 325°F. 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 until an instant-read thermometer inserted into the thickest part of lamb registers 100°F, about 1 hour.
Increase oven to 450°F Brush roast with glaze, and continue to roast until an instant-read thermometer registers 120°F, 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.
To Slice:
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.Preheat an outdoor grill for medium-high heat.
Remove lamb from the Black Garlic marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.
 

Note

To Order Chef Mitch Maier Black Garlic Products -- www.chefmitchmaier.com