Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables

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

Ingredients

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