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
  • 10 ounces baby arugula
  • 1 tablespoon olive oil
  • 3 tablespoons fresh oregano
  • + 17 more ingredients
    • 3 large cloves garlic
    • 7 large cloves garlic
    • Salt
    • Freshly ground black pepper
    • Salt
    • 2 ½ tablespoons olive oil
    • 1 pound medium carrots
    • 1 ½ pounds small (1 1/2- to 2-inch) red potatoes
    • 2 medium red onions
    • Freshly ground black pepper
    • Kitchen string; a heavy roasting pan; an instant-read thermometer
    • Salt
    • 1 ½ tablespoons cornstarch
    • ¾ cup dry white wine
    • 1 pound medium asparagus
    • Salt
    • 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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