Recipe for Leg of Lamb with Jim 
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Yield:
4
Ingredients:
Amount Ingredient
1/3 cup extra-virgin olive oil plus
1 tbl extra-virgin olive oil
1 x fennel bulb trimmed, and
finely chopped
1 med scallion bunch, white and most of greens thinly sliced
(about 1 cup)
1 tbl coarsely-chopped garlic
1 x garlic clove quartered
1/2 cup thinly-sliced wild greens see * Note
1 tsp toasted fennel seeds freshly ground or
crushed in a mortar
Freshly-ground black pepper to taste
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese
1/2 lb half lamb leg w/ shank bone - (to 4 lbs) semi-boned,
and butterflied
Coarse salt to taste
1 tsp dried Greek oregano crumbled
1/2 cup dry white wine more if needed
----------------- OPTIONAL ----------------
Okra Onion And Tomato Stew (see recipe)
Instructions:
Instructions: * Note: Use greens such as baby spinach, tender Swiss chard leaves, mustard greens, miners lettuce, dandelion greens, orache, outer leaves of escarole or romaine lettuce, and/or beet greens.

In a large skillet, heat 1/3 cup olive oil over medium heat. Add fennel bulb, and cook, stirring occasionally, until just tender, about 3 minutes. Add scallions and chopped garlic, and cook for 2 minutes. Add greens, and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat, and season with fennel seeds and pepper to taste. Stir in mint. Transfer to a bowl until cooled completely.

Crumble feta cheese over cooled greens; stir to combine. Taste, and adjust seasoning.

Place lamb on a clean work surface. Season with salt, pepper, and 1/2 teaspoon oregano. Spread greens over lamb in an even layer. Roll lamb, starting at narrow end, to enclose filling. Using kitchen twine, tie lamb lengthwise and crosswise at 1-inch intervals. Rub with remaining tablespoon oil; season with salt, pepper, and remaining 1/2 teaspoon oregano. Cover, and refrigerate for at least 3 hours and up to overnight.

Preheat oven to 450 degrees. Make four small slits in lamb, and insert garlic quarters. Place the lamb in a roasting pan that just holds it comfortably. Roast for 25 minutes.

Add wine, and reduce oven temperature to 400 degrees. Continue roasting, basting frequently with pan juices, 45 to 65 minutes (or until an instant-read thermometer inserted in the thickest part of the lamb registers 125 degrees for medium-rare). If the roasting pan becomes dry, add a little water or chicken stock.

Remove lamb from oven, and cover with aluminum foil; let rest for 15 minutes. Remove twine from lamb before slicing. Strain pan drippings, skimming fat from the surface; drizzle pan juices over lamb. Serve with okra stew and phyllo rolls, if desired.

This recipe yields 4 to 6 servings.

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