Leg Of Lamb With Greens

1 fave
More from this source
Martha Stewart
Nutrition per serving    (USDA % daily values)


Add a comment

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

You might also like

Grilled Leg Of Lamb With Curly Endive And Romaine
Roast Lamb With Wild Garlic Pesto And Lettuce A...
Donal Skehan
Leg Of Lamb Stuffed With Wild Mushrooms And Greens
Spicy Barbecued Leg Of Lamb
Jamie Oliver
Roast Leg Of Lamb On A Bed Of Potatoes And Wilt...
Tangy Lamb Stew With Lettuce And Scallions
Food & Wine
Leg Of Lamb With Moroccan Spices
Leite's Culinaria
Spicy Lamb Gyro
Every Day with Rachael Ray
Roast Leg Of Lamb With Anchovy, Garlic, And Ros...
Roasted Lamb
Southern Living