Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables

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

Ingredients

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

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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