Leg of Lamb Stuffed With Greens and Feta

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READY IN: 5hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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, 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).
  • 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.
  • Roll and tie the lamb.
  • Rub the lamb all over with the remaining greens.
  • Cover and refrigerate for at least 3 hours, or overnight.
  • Preheat the oven to 450 degrees 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 a 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.
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