Orange and Fennel-Rubbed Lamb Leg

Ingredients

• 6 strips orange peel

  finely chopped (about ¼ cup)

• 3 tbsp fennel seeds

  coarsely chopped or ground

• 1 tbsp sumac

• 1 1/2 tsp crushed chili flakes 

• Diamond Crystal kosher salt 

• freshly ground black pepper

• 1 ButcherBox Boneless Lamb Leg (about 6 pounds)

  defrosted, pat dry

• 1 cup chicken stock

• 1/2 cup dry white wine

• 1/2 cup plain Greek yogurt

• 1 lemon

  zested, halved

• 2 cloves garlic

  grated

• 1/2 cup sliced cucumbers

• 2 cups arugula

• 1/4 cup fresh parsley leaves

• 1/4 cup fresh dill leaves

• Flaky sea salt

  for serving

• Warm lavash or pita

  for serving