Leg of Lamb with Fennel

Leg of Lamb with Fennel
Photo by Anna Williams


  • 1 1/8 teaspoons freshly ground black pepper
  • 2 teaspoons coarse salt
  • 5 tablespoons extra-virgin olive oil
  • ½ cup fresh-squeezed orange juice
  • 1 14 1/2-ounce can chicken broth
  • 2 tablespoons fresh rosemary leaves
  • 4 large fennel bulbs
  • + 5 more ingredients
    • 6 large cloves garlic, peeled
    • 1 tablespoon fennel seeds
    • 5 red onions, peeled and cut in eighths
    • ¾ cup red wine
    • 1 whole bone-in leg of lamb (6 to 7 pounds), preferably without the hip bone

Heat oven to 450degrees F. Drop the garlic into a food processor with the motor running and the knife blade in place and process until finely chopped. Add the rosemary, fennel seeds, 1 teaspoon each of salt and pepper, and 3 tablespoons of the olive oil and pulse to make a paste.Cut 10 slits in t...

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