The glaze really makes this dish stand out. Fennel, potatoes and or turnips can be roasted along with the carrots in this if desired.
Honey Vinegar Glazed Leg of Lamb
- 6-8 lb leg of lamb bone in
- 1 tsp whole black peppercorns
- 2 tsp coarse sea salt
- 1/2 tsp mustard seeds
- 3 tbsp chopped fresh dill
- 5 tbsp olive oil
- 1/2 cup cider vinegar
- 1/3 cup quality honey
- 2 lbs baby carrots
Grind up black peppercorns, mustard seeds and sea salt to a powder. Add two tablespoons of dill and mix well. Add three tablespoons olive oil and mix into a thick paste. Wash and dry lamb and spread spice mixture all over meat. Wrap well in plastic wrap and marinate in refrigerator for 24 hours. Allow to come to room temperature for one hour before roasting. In a large roasting dish with a rack arrange carrots. Toss with remaining olive oil and chopped dill. Place lamb fat side up on rack and roast at 340 degrees for 45 minutes. Meanwhile simmer honey and vinegar until thick and reduced by half. Brush meat with glaze every 15 minutes until meat is cooked to 135 degrees and vegetables are roasted about 2-2 1/2 hours total. Allow meat to rest for 30 minutes before carving.