Advertisement


 


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
  • Freshly ground black pepper
  • Kitchen string; a heavy roasting pan; an instant-read thermometer
  • + 17 more ingredients
    • Salt
    • 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
    • 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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network