Roast Leg of Lamb with Spring Onions and Mint

Name: Roast Leg of Lamb with Spring Onions and Mint
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