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Leg of Lamb Stuffed with Spinach & Feta

Source of Recipe


Adapted from "The Foods of the Greek Islands"






List of Ingredients



• 1-1/3 cups extra-virgin olive oil, plus more for brushing lamb
  
• 1 fresh fennel bulb, trimmed (fronds and tender stalks reserved), halved, thinly sliced
  
• 1-1/2 cups thinly sliced green onions, including most of dark-green stalks
  
• 1 Tbsp coarsely chopped garlic, plus 2 garlic cloves, cut in fourths
  
• 1-1/2 cups coarsely chopped baby spinach leaves
  
• 1 tsp fennel seeds, finely ground
  
• Freshly ground black pepper, to taste
  
• 1/4 cup chopped fresh mint
  
• 1/2 cup crumbled feta cheese
  
• One 3-1/2- to 4-pound half leg of lamb (shank half), some fat left on, shank bone left in, hip end of bone removed
  
• 1 tsp dried oregano, crumbled
  
• Salt to taste
  
• 1/2 cup dry white wine, plus more if needed
  
• 1/2 cup chopped reserved fennel fronds, plus tender stalks, or fresh dill
  






Instructions



1. In large skillet, heat 1/3 cup of oil and cook fennel bulb slices on medium heat until almost tender, about 3 minutes. Add green onions and chopped garlic; cook 2 minutes. Add spinach and cook, stirring, until wilted. Remove from heat and stir in fennel seeds and pepper. Place in colander in sink and press out excess liquid with back of spoon. Return to skillet and cool. Stir in mint.
   
   
2. Make 8 small slits randomly in lamb and insert garlic fourths.
   
   
3. Place half of spinach mixture in small bowl. Add cheese to spinach remaining in skillet; taste and adjust seasoning as needed, then use to stuff lamb. Close opening with wooden toothpicks. Rub lamb all over with remaining spinach mixture in bowl. Cover and refrigerate 3 hours or overnight.
   
   
4. Preheat oven to 450° F. Scrape greens off lamb and reserve. Brush lamb with oil and sprinkle with oregano, salt and pepper. Place lamb in shallow roasting pan (Pyrex or clay pan preferred). Roast 20 minutes in preheated oven. Meanwhile, in medium saucepan, bring wine to boil on high heat, reduce heat to low and simmer 1 minute. Add reserved spinach and set aside.
   
   
5. Pour wine-spinach mixture over lamb and roast 5 minutes more. Reduce oven temperature to 350° F. Roast lamb, basting frequently with pan juices, adding a little more wine to the pan if necessary, for about 30 minutes longer, or until an instant-read thermometer reads 135° F. Remove lamb from oven and sprinkle with chopped fennel or dill. Cover with aluminum foil and let rest 15 minutes. Carve lamb and serve, passing pan juices in bowl or sauceboat.
   
   Makes about 6 servings.