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1
In a large skillet, heat the oil and saute the fennel bulb over medium heat until just tender, about 3 minutes.
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2
Add the scallions and chopped garlic and saute for 2 minutes more.
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3
Add the greens and saute, stirring, until wilted.
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4
Remove from the heat and stir in the fennel seeds and pepper to taste.
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5
Let cool, then add the mint.
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6
Make 8 small slits randomly in the lamb and insert the garlic quarters.
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7
Transfer half of the greens mixture to a small bowl.
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8
Add the cheese to the greens remaining in the skillet.
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9
Taste and adjust the seasonings, adding salt if necessary (feta is usually quite salty).
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10
NOTE: The stuffing should be completely cooled before being spread on the lamb. Spread the cheese mixture on the lamb, squeezing it to extract the excess juices; add some of the remaining greens if needed; the lamb should be well covered.
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11
Roll and tie the lamb.
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12
Rub the lamb all over with the remaining greens.
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13
Cover and refrigerate for at least 3 hours, or overnight.
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14
Preheat the oven to 450 degrees F.
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15
Scrape the greens off the surface of the lamb and reserve.
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16
Brush the lamb with oil and sprinkle with the oregano and salt and pepper to taste. Place the lamb in a roasting pan that just holds it comfortably, preferably a clay or Pyrex one.
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17
Roast for 20 minutes.
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18
Meanwhile, in a medium saucepan, bring the wine to a boil and simmer for 1 minute.
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19
Add the reserved greens.
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20
Pour the greens mixture over the lamb and roast for 5 minutes more. Reduce the oven temperature to 350u00b0F and roast the lamb, basting frequently with the pan juices, adding a little more wine to the pan if necessary, for about 30 minutes longer, or until an instant-read meat thermometer inserted into the thickest part of the meat registers 135u00b0F for medium.
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21
Remove the lamb from the oven, sprinkle with the chopped fennel or dill, cover with aluminum foil and let rest for 15 minutes.
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22
Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
