Slow roast leg of lamb with fennel recipe
Let the oven take care of this easy slow roast leg of lamb with fennel, the ultimate main course for the Easter weekend
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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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