Ingredients
1 (4-pound) semi-boneless leg of lamb, trimmed of excess fat
6 cloves garlic
2 tablespoons fennel seeds
1/2 teaspoon fine sea salt
1 tablespoon cracked black pepper
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
1 bunch spring onions or 4 large leeks, white and light green parts only, roughly chopped
1 large bulb fennel, cored and thinly sliced
1/4 cup white wine or water
1/2 cup chopped fresh mint
Description
The Classic Pairing Of Lamb And Mint Gets Another Layer Of Flavor With The Addition Of Spring Onions Or Leeks.
Wholefoods
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