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Leg Of Lamb With Greens

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Martha Stewart
Related tags
main-dish low carb nut free easter dinner mediterranean
Nutrition per serving    (USDA % daily values)
CAL
1393
FAT
353%
CHOL
152%
SOD
42%

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Ingredients for 4 servings

1/3 cup extra-virgin olive oil plus 1 tablespoon, for brushing

1 fennel bulb, trimmed and finely chopped

1 medium bunch scallions, white and most of the greens, thinly sliced (about 1 cup)

1 tablespoon coarsely chopped garlic, plus 1 garlic clove, quartered

1 1/2 cups thinly sliced wild greens (such as baby spinach, tender Swiss chard leaves, mustard greens, miner's lettuce, dandelion greens, orache, outer leaves of escarole or romaine lettuce, and/or beet greens)

1 teaspoon toasted fennel seeds, freshly ground or crushed in a mortar

Freshly ground black pepper

1/4 cup chopped fresh mint

1/2 cup crumbled feta cheese

1 half leg of lamb (3 1/2 to 4 pounds), semi-boned and butterflied (with shank bone)

Coarse salt

1 teaspoon dried Greek oregano, crumbled

1/2 cup dry white wine, plus more if needed

Okra, Onion, and Tomato Stew, optional

Phyllo Rolls with Wild Greens, optional

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