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
  • 2 cups chicken stock or low-sodium chicken broth
  • 1 4 1/2- to 5-pound boneless leg of lamb, trimmed of fat on both sides and butterflied
  • Freshly ground black pepper
  • 1 pound medium carrots
  • 2 medium red onions
  • 10 ounces baby arugula
  • + 17 more ingredients
    • 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
    • 3 large cloves garlic
    • Salt

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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