Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables

Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables
Photo by Lara Ferroni

Ingredients

  • Salt
  • 1 pound medium asparagus
  • ¾ cup dry white wine
  • 1 ½ tablespoons cornstarch
  • Kitchen string; a heavy roasting pan; an instant-read thermometer
  • Freshly ground black pepper
  • 2 medium red onions
  • + 17 more ingredients
    • Salt
    • 2 cups chicken stock or low-sodium chicken broth
    • 10 ounces baby arugula
    • 1 pound medium carrots
    • Freshly ground black pepper
    • 3 large cloves garlic
    • 1 4 1/2- to 5-pound boneless leg of lamb, trimmed of fat on both sides and butterflied
    • 1 tablespoon freshly grated lemon zest
    • 7 large cloves garlic
    • Salt
    • Freshly ground black pepper
    • Salt
    • 2 ½ tablespoons olive oil
    • 1 ½ pounds small (1 1/2- to 2-inch) red potatoes
    • 3 tablespoons fresh oregano
    • 1 tablespoon olive oil
    • 2 tablespoons olive oil

In a 12-inch heavy skillet over medium-high heat, cook garlic in olive oil, stirring, until it begins to turn pale golden, then add arugula in batches, stirring and turning over with tongs until slightly wilted before adding each new batch, and continue sautéing until completely wilted, about 1 m...

View full recipe at Epicurious

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