Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables

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

Ingredients

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

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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