Leg of Lamb Stuffed with Greens and Feta Recipe | Epicurious

Ingredients

• 1/3 cup olive oil, plus more for brushing
• 1 fennel bulb, trimmed (fronds and tender stalks reserved), halved and thinly sliced
• 1 1/2 cups thinly sliced scallions (white and most of the green parts)
• 1 tablespoon coarsely chopped garlic, plus 2 garlic cloves, quartered
• 1 teaspoon fennel seeds, preferably freshly ground or crushed in a mortar
• Freshly ground black pepper
• 1/4 cup chopped fresh mint
• 1 3 1/2-to-4 pound half leg of lamb (shank half), some fat left on, shank bone left in, hip end of bone removed (have the butcher do this, or see Note)
• 1/2 cup crumbled Feta cheese
• Salt
• 1 teaspoon dried oregano, crumbled
• 1/2 cup dry white wine, plus more if needed
• 1/2 cup chopped fennel fronds plus tender stalks, or fresh dill