Boneless Leg Of Lamb Stuffed With Swiss Chard And Feta

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1810
FAT
457%
CHOL
226%
SOD
60%

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Ingredients for 6 servings

1 pound Swiss chard, the stems discarded and the leaves chopped coarse

6 large garlic cloves, sliced thin lengthwise

3 tablespoons olive oil

1/4 pound Feta, crumbled (about 3/4 cup)

an 8-pound leg of lamb, boned, butterflied, and trimmed well (4 to 5 pounds boneless)

1 1/2 teaspoons crumbled dried rosemary, or to taste

1 onion, sliced

1 cup dry red wine

1 1/2 cups beef broth

1/2 cup water

1 tablespoon cornstarch dissolved in 2 tablespoons cold water

Spiced Quinoa Timbales and Honey-glazed Baby Carrots as accompaniments

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