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Leg of Lamb Stuffed with Greens and Feta Recipe

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

Count

Nutrition

1196

Calories

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Ingredients:

Serving

1/3 cup olive oil, plus more for brushing
1 fennel bulb, trimmed (fronds and tender stalks reserved), halved and thinly sliced
1 1/2 cups thinly sliced scallions (white and most of the green parts)
1 tbsp coarsely chopped garlic
1 1/2 cups coarsely chopped mixed greens (such as baby spinach , tender swiss chard leaves, miner's lettuce, pea shoots
1 tsp fennel seeds, preferably freshly ground or crushed in a mortar
freshly ground black pepper
1/4 cup chopped fresh mint
1 3 1/2- to-4 lb half leg of lamb ( shank half), some fat left on, shank bone left in
1/2 cup crumbled feta cheese
salt
1 tsp dried oregano, crumbled
1/2 cup dry white wine , plus more if needed
1/2 cup chopped fennel fronds plus tender stalks, or fresh dill

Directions:

In a large skillet, heat the oil and sauté the fennel bulb over medium heat until just tender, about 3 minutes. Add the scallions and chopped garlic and sauté for 2 minutes more. Add the greens and sauté, stirring, until wilted. Remove from the heat and stir in the fennel seeds and pepper to taste. Let cool, and then add the mint.
Make 8 small slits randomly in the lamb and insert the garlic quarters.
Transfer half of the greens mixture to a small bowl. Add the cheese to the greens remaining in the skillet. Taste and adjust the seasonings, adding salt if necessary (Feta is usually quite salty). Stuff the lamb with the cheese mixture, squeezing it to extract the excess juices; add some of the remaining greens if needed; the lamb should be well stuffed. Close the opening with toothpicks. Rub the lamb all over with the remaining greens. Cover and refrigerate for at least 3 hours, or overnight.
Preheat the over to 450°F.
Scrape the greens off the surface of the lamb and reserve. 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 clay or Pyrex one. Roast for 20 minutes.
Meanwhile, in a medium saucepan, bring the wine to a boil and simmer for 1 minute. Add the reserved greens.
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. Remove the lamb from the oven, sprinkle with the chopped fennel or dill, cover with aluminum foil and let rest for 15 minutes.
Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
NOTE: Alternatively, you can use a butterflied leg of lamb. Spread the stuffing over the lamb, roll it up and tie it. Marinate and roast as directed.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1196.25 Kcal (5008 kJ)
Calories from fat	733.23 Kcal
		% Daily Value*
Total Fat	81.47g	125%
Cholesterol	320.6mg	107%
Sodium	519.77mg	22%
Potassium	1726.77mg	37%
Total Carbs	11.21g	4%
Sugars	1.82g	7%
Dietary Fiber	4.92g	20%
Protein	90.67g	181%
Vitamin C	22.3mg	37%
Vitamin A	0.7mg	25%
Iron	99.5mg	553%
Calcium	240.4mg	24%

Amount Per 100 g
Calories	185.61 Kcal (777 kJ)
Calories from fat	113.77 Kcal
		% Daily Value*
Total Fat	12.64g	125%
Cholesterol	49.75mg	107%
Sodium	80.65mg	22%
Potassium	267.93mg	37%
Total Carbs	1.74g	4%
Sugars	0.28g	7%
Dietary Fiber	0.76g	20%
Protein	14.07g	181%
Vitamin C	3.5mg	37%
Vitamin A	0.1mg	25%
Iron	15.4mg	553%
Calcium	37.3mg	24%

* 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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