Leg Of Lamb Stuffed With Greens, Feta And Pine Nuts
Serves: 6 to 8
This recipe is from Russ Parsons of the Los Angeles Times.
1 (4½- to 5-pound) boneless leg of lamb
Freshly ground black pepper
1 onion, minced
4 cloves garlic, minced
¾ pound mixed cooking greens (collard, chard, mustard, kale)
¼ teaspoon red pepper flakes
½ teaspoon lemon zest
1 cup crumbled feta cheese
3 tablespoons toasted pine nuts
6 sprigs fresh rosemary
½ cup dry white wine
¾ cup chicken stock
1¾ teaspoons minced rosemary leaves
1 tablespoon butter
2 tablespoons chopped green olives
The directions for preparing the lamb are under the photos at left. Stuffing and sauce instructions are below.
Heat the oven to 350 degrees.
Stuffing: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until it is soft, about five minutes. Add the garlic and cook until it is fragrant, about three minutes. While the onions and garlic are cooking, sort the greens, discarding any tough stems, and chop them. Place them in a bowl and cover with water. When the garlic is fragrant, lift the greens from the bowl by the handful and transfer to the pot, lightly shaking off a little of the water. As the greens wilt and reduce, add another handful. Add the red pepper flakes, lemon zest and ½ teaspoon salt and cook until the greens are tender and there is almost no water left in the pot, about 10 minutes.
Season with a generous grinding of black pepper and more salt if necessary (some feta cheeses are very salty; some are milder). Set the greens aside to cool slightly. You should have about 2 cups. Fold the feta and the pine nuts into the cooked greens. There should be only small pieces of the feta visible.
When the lamb is done, remove it to a cutting board; pour any fat out of the roasting pan and place the pan on the stove over medium heat. Add the wine and the chicken stock and cook, scraping up browned bits. Add the rosemary leaves and cook until the mixture has reduced to a dark brown sauce, about 10 minutes. Pour the sauce through a fine strainer into a saucepan. You should have about one-half cup. Place the saucepan over medium heat and whisk in the butter. Whisk in the olives and reduce the heat to keep the sauce warm.