Roast Leg of Lamb with Spring Onions and Mint

Roast Leg of Lamb with Spring Onions and Mint

Recipe Rating: 3.60122
Serves 8
The classic pairing of lamb and mint gets another layer of flavor with the addition of spring onions or leeks.
  • 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
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Preheat oven to 475°F. Place lamb in a roasting pan fitted with a rack.

Put garlic, fennel seeds, salt and pepper in a food processor. Pulse until coarsely ground, stopping to scrape down the sides of the bowl several times. Transfer mixture to a small bowl and stir in a tablespoon of the oil. Rub mixture over lamb.

Roast lamb 10 minutes. Lower oven temperature to
300°F and continue roasting until lamb reaches desired doneness, about 1 1/2 hours for medium. Transfer lamb to a cutting board and let rest 15 minutes.

While lamb rests, heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onions and fennel and cook 2 minutes. Add wine, cover, and continue to cook until vegetables are very soft, about 10 minutes more. Season to taste with salt and stir in mint leaves. Carve lamb and serve slices with spring onion mixture.
Nutritional Info: 
Per Serving: 410 calories (250 from fat), 28g total fat, 12g saturated fat, 110mg cholesterol, 250mg sodium, 8g carbohydrates, (2 g dietary fiber, 1g sugar), 31g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.