https://www.copymethat.com/r/pIXfWjrz0/arugula-stuffed-leg-of-lamb-with-roasted/
136254656
nAFRtIG
pIXfWjrz0
2024-04-29 06:07:42
Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables
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Active Time: 1 1/2 hours
Total Time: 4 1/2 hours (includes marinating 1 hour)
Total Time: 4 1/2 hours (includes marinating 1 hour)
Ingredients
- subheading: Arugula filling:
- 3 large garlic cloves, thinly sliced lengthwise
- 1 tablespoon olive oil
- 10 ounces baby arugula or baby spinach
- Salt
- subheading: Lamb:
- 7 large garlic cloves
- 3 tablespoons chopped fresh oregano
- 1 tablespoon grated fresh lemon zest
- 2 tablespoons olive oil
- Salt
- Freshly ground black pepper
- 4 ½- to 5-pound boneless leg of lamb, trimmed of fat on both sides and butterflied (from an 8-pound lamb leg on the bone; see Cooks' Notes:)
- subheading: Vegetables:
- 2 medium red onions, peeled and root ends trimmed, but left intact
- 1 ½ pounds small (1 ½- to 2-inch) red potatoes
- 1 pound medium carrots, peeled and cut diagonally into 1-inch pieces
- 2 ½ tablespoons olive oil, divided
- Salt
- Freshly ground black pepper
- 1 pound medium asparagus, ends trimmed and stalks cut diagonally into 1-inch pieces
- subheading: Sauce:
- Pan drippings from lamb
- ¾ cup dry white wine
- 2 cups chicken stock or reduced-sodium broth
- 1 ½ tablespoons cornstarch dissolved in 3 tablespoons cold water
- Salt
- Freshly ground black pepper
- subheading: Special Equipment:
- Kitchen string; a heavy roasting pan; an instant-read thermometer
Steps
Directions at epicurious.com
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