Roast Leg of Lamb with Spring Onions and Mint

Roast Leg of Lamb with Spring Onions and Mint
Contributor
Lamb with Spring Onions
Whole Foods Market
Lamb with Spring Onions

The classic pairing of lamb and mint gets another layer of flavor with the addition of spring onions or leeks.

8
Servings
62
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 4-pound semi-boneless leg of lamb, trimmed of excess fat
  • 6 cloves garlic
  • 2 Tablespoons fennel seeds
  • 1/2 Teaspoon fine sea salt, plus more to taste
  • 1 Tablespoon cracked black pepper
  • 1 Tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 bunch spring onions or 4 large leeks, white and light green parts only, chopped roughly
  • 1 large bulb fennel, cored and sliced thinly
  • 1/4 Cup white wine or water
  • 1/2 Cup chopped fresh mint

Directions

Preheat the oven to 475 degrees. Place the lamb in a roasting pan fitted with a rack.

Put the garlic, fennel seeds, salt, and pepper in the bowl of a food processor. Pulse until coarsely ground, stopping to scrape down the sides of the bowl several times. Transfer the mixture to a small bowl and stir in 1 tablespoon of the oil. Rub the mixture over lamb.

Roast the lamb for 10 minutes. Reduce the oven temperature to 300 degrees and continue roasting until lamb reaches the desired level of doneness, about 1 ½ hours for medium. Transfer the lamb to a cutting board and let rest for 15 minutes.

Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the onions and fennel and cook for 2 minutes. Add the wine, cover, and continue to cook until the vegetables are very soft, about 10 more minutes. Season with salt, to taste, and stir in the mint leaves. Carve the lamb and serve the slices with the spring onion mixture.

Nutritional Facts

Total Fat
4g
6%
Saturated Fat
1g
4%
Cholesterol
6mg
2%
Carbohydrate, by difference
4g
3%
Protein
4g
9%
Vitamin A, RAE
9µg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
38mg
4%
Choline, total
1mg
0%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
20mg
6%
Niacin
1mg
7%
Phosphorus, P
63mg
9%
Selenium, Se
5µg
9%
Sodium, Na
163mg
11%
Water
14g
1%
Zinc, Zn
1mg
13%

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.