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Honey-Vinegar Leg of Lamb with Fennel and Carrots

['2 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 red wine vinegar', '1/3 cup honey', '4 fennel bulbs, sliced 1/2" thick', '16 small carrots (about 2 pounds)', 'unpeeled', 'halved lengthwise if large']

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 (mixture should taste quite salty as this is the only seasoning meat will get). 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 vinegar 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 (temperature will rise to 140°F for medium-rare while lamb is resting).
Continue to roast vegetables, tossing occasionally, until golden and tender, 20–25 minutes longer.
Serve lamb with vegetables, topped with fennel fronds.
DO AHEAD: Lamb can be rubbed with parsley mixture and vegetables can be prepped 1 day ahead. Cover separately and chill.

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