Slow roast leg of lamb with fennel recipe | Sainsbury`s Magazine
Let the oven take care of this easy slow roast leg of lamb with fennel, the ultimate main course for the Easter weekend
Ingredients
- 6 garlic cloves, crushed
- 1 tsp flaky sea salt
- 2 tbsp chopped thyme, plus several sprigs
- 2 tbsp olive oil
- a large leg of lamb (about 2-2.25kg)
- 150ml white wine
- 2 fennel bulbs, sliced into thick wedges
- 2 onions, thickly sliced
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