Roast Leg Of Lamb With Apples And Fennel

Name: Roast Leg Of Lamb With Apples And Fennel
Ingredients: 1 (5-lb.) bone-in leg of lamb, shank bone exposed; Kosher salt and freshly ground black pepper, to taste; 10 cloves garlic, peeled and halved crosswise; ⅓ cup rosemary leaves; 6 small, firm, tart apples, such as Fuji, Gala, or Granny Smith, left whole and cored with an apple corer; 1 small yellow onion, quartered; 1 medium bulb fennel, trimmed and cut into ¾ wedges; 1 cup red currant jelly, plus more for serving; 1 cup apple juice; ½ cup pomegranate molasses (available from Market Hall Foods); Zest and juice of 1 lemon; Mint leaves, to garnish (optional)