Ingredients
- 1/4 cup parsley leaves, chopped
- 3 garlic cloves, minced
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, chopped
- 3/4 teaspoon dried lavender (optional)
- One 4-pound boneless leg of lamb, trimmed of all fat
- Salt and freshly ground pepper
- 4 cups chicken stock or canned low-sodium broth
- 1 teaspoon fennel seeds, lightly crushed
Description
Food & Wine
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