Honey-Braised Leg of Lamb with Carrots and Fennel

Name: Honey-Braised Leg of Lamb with Carrots and Fennel
Yield: 10
Ingredients: 1 1/2 cups fresh mint, chopped; 1/2 cup fresh rosemary, chopped; 10 cloves garlic, smashed and minced; One 5-pound boneless leg of lamb; Kosher salt and freshly ground black pepper; 1 cup honey; 2 cups chicken broth; 1 cup dry white wine; 6 medium carrots, cut into large (3-inch) pieces; 2 red onions, cut into quarters; 2 fennel bulbs, stalks removed, bulbs cut in half and then into 1 1/2-inch strips; 2 tablespoons butter, at room temperature; 2 tablespoons all-purpose flour

Honey-Braised Leg of Lamb with Carrots and Fennel was pinched from <a href="https://www.foodnetwork.com/recipes/nancy-fuller/honey-braised-leg-of-lamb-with-carrots-and-fennel-3325583" target="_blank" rel="noopener">www.foodnetwork.com.</a>

INGREDIENTS

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1 1/2 cups fresh mint, chopped

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1/2 cup fresh rosemary, chopped

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10 cloves garlic, smashed and minced

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One 5-pound boneless leg of lamb

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Kosher salt and freshly ground black pepper

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1 cup honey

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2 cups chicken broth

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1 cup dry white wine

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6 medium carrots, cut into large (3-inch) pieces

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2 red onions, cut into quarters

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2 fennel bulbs, stalks removed, bulbs cut in half and then into 1 1/2-inch strips

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2 tablespoons butter, at room temperature

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2 tablespoons all-purpose flour

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