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Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables

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

Ingredients

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

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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