Roast Leg of Lamb with Spring Onions and Mint

Contributor
Roast Leg of Lamb with Spring Onions and Mint
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
432
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.

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.

Nutritional Facts

Total Fat
29g
44%
Sugar
2g
N/A
Saturated Fat
11g
57%
Cholesterol
120mg
40%
Protein
35g
69%
Carbs
7g
2%
Vitamin A
195µg
22%
Vitamin B12
4µg
75%
Vitamin B6
0.4mg
19%
Vitamin C
23mg
38%
Vitamin E
2mg
8%
Vitamin K
496µg
100%
Calcium
91mg
9%
Fiber
3g
12%
Folate (food)
55µg
N/A
Folate equivalent (total)
55µg
14%
Iron
5mg
27%
Magnesium
104mg
26%
Monounsaturated
13g
N/A
Niacin (B3)
12mg
58%
Phosphorus
368mg
53%
Polyunsaturated
2g
N/A
Potassium
880mg
25%
Riboflavin (B2)
0.5mg
29.5%
Sodium
388mg
16%
Thiamin (B1)
0.3mg
17.9%
Zinc
6mg
43%