Leg of Lamb Stuffed With Greens and Feta Recipe

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Leg of Lamb Stuffed With Greens and Feta
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Ingredients
15
Count
Nutrition
561
Calories
Total time
49
Minutes
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Ingredients:

Directions:

  1. In a large skillet, heat the oil and sauté the fennel bulb over medium heat until just tender, about 3 minutes.
  2. Add the scallions and chopped garlic and sauté for 2 minutes more.
  3. Add the greens and sauté, stirring, until wilted.
  4. Remove from the heat and stir in the fennel seeds and pepper to taste.
  5. Let cool, then add the mint.
  6. Make 8 small slits randomly in the lamb and insert the garlic quarters.
  7. Transfer half of the greens mixture to a small bowl.
  8. Add the cheese to the greens remaining in the skillet.
  9. Taste and adjust the seasonings, adding salt if necessary (feta is usually quite salty).
  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.
  11. Roll and tie the lamb.
  12. Rub the lamb all over with the remaining greens.
  13. Cover and refrigerate for at least 3 hours, or overnight.
  14. Preheat the oven to 450 degrees F.
  15. Scrape the greens off the surface of the lamb and reserve.
  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.
  17. Roast for 20 minutes.
  18. Meanwhile, in a medium saucepan, bring the wine to a boil and simmer for 1 minute.
  19. Add the reserved greens.
  20. Pour the greens mixture over the lamb and roast for 5 minutes more. Reduce the oven temperature to 350°F 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 135°F for medium.
  21. Remove the lamb from the oven, sprinkle with the chopped fennel or dill, cover with aluminum foil and let rest for 15 minutes.
  22. Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 561.42 Kcal (2351 kJ)
Calories from fat 364.77 Kcal
% Daily Value*
Total Fat 40.53g 62%
Cholesterol 140.4mg 47%
Sodium 246.19mg 10%
Potassium 662.9mg 14%
Total Carbs 8.44g 3%
Sugars 1.23g 5%
Dietary Fiber 3.53g 14%
Protein 33.77g 68%
Vitamin C 16.2mg 27%
Vitamin A 0.5mg 16%
Iron 63.8mg 354%
Calcium 155.8mg 16%
Amount Per 100 g
Calories 183.47 Kcal (768 kJ)
Calories from fat 119.21 Kcal
% Daily Value*
Total Fat 13.25g 62%
Cholesterol 45.88mg 47%
Sodium 80.46mg 10%
Potassium 216.63mg 14%
Total Carbs 2.76g 3%
Sugars 0.4g 5%
Dietary Fiber 1.15g 14%
Protein 11.04g 68%
Vitamin C 5.3mg 27%
Vitamin A 0.2mg 16%
Iron 20.8mg 354%
Calcium 50.9mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.9
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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