Roast Leg of Lamb with Spring Onions and Mint

Course Main Dishes

Ingredients in this Recipe

1 (4 pound) semi boneless leg of lamb, trimmed of excess fat
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 tablespoon cracked black pepper
1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
1/2 cup chopped fresh mint
1/2 teaspoon fine sea salt
1/4 cup dry white wine or water
2 tablespoons fennel seeds
6 cloves garlic