Grecian Stuffed Lamb Recipes

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LEG OF LAMB STUFFED WITH GREENS AND FETA



Leg of Lamb Stuffed with Greens and Feta image

Provided by Aglaia Kremezi

Categories     Cheese     Leafy Green     Lamb     Roast     Easter     Feta     Spring     Chard

Yield Makes 4 to 6 servings

Number Of Ingredients 14

1/3 cup olive oil, plus more for brushing
1 fennel bulb, trimmed (fronds and tender stalks reserved), halved and thinly sliced
1 1/2 cups thinly sliced scallions (white and most of the green parts)
1 tablespoon coarsely chopped garlic, plus 2 garlic cloves, quartered
1 1/2 cups coarsely chopped mixed greens (such as baby spinach, tender Swiss chard leaves, miner's lettuce, pea shoots, orache, green amaranth, outer leaves of escarole or romaine lettuce, and/or beet greens)
1 teaspoon fennel seeds, preferably freshly ground or crushed in a mortar
Freshly ground black pepper
1/4 cup chopped fresh mint
1 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 (have the butcher do this, or see Note)
1/2 cup crumbled Feta cheese
Salt
1 teaspoon dried oregano, crumbled
1/2 cup dry white wine, plus more if needed
1/2 cup chopped fennel fronds plus tender stalks, or fresh dill

Steps:

  • In a large skillet, heat the oil and sauté the fennel bulb over medium heat until just tender, about 3 minutes. Add the scallions and chopped garlic and sauté for 2 minutes more. Add the greens and sauté, stirring, until wilted. Remove from the heat and stir in the fennel seeds and pepper to taste. Let cool, and then add the mint.
  • Make 8 small slits randomly in the lamb and insert the garlic quarters.
  • Transfer half of the greens mixture to a small bowl. Add the cheese to the greens remaining in the skillet. Taste and adjust the seasonings, adding salt if necessary (Feta is usually quite salty). Stuff the lamb with the cheese mixture, squeezing it to extract the excess juices; add some of the remaining greens if needed; the lamb should be well stuffed. Close the opening with toothpicks. Rub the lamb all over with the remaining greens. Cover and refrigerate for at least 3 hours, or overnight.
  • Preheat the over to 450°F.
  • Scrape the greens off the surface of the lamb and reserve. Brush the lamb with oil and sprinkle with the oregano and salt and pepper to taste. Place the lamb in a roasting pan that just holds it comfortably, preferably clay or Pyrex one. Roast for 20 minutes.
  • Meanwhile, in a medium saucepan, bring the wine to a boil and simmer for 1 minute. Add the reserved greens.
  • Pour the greens mixture over the lamb and roast for 5 minutes more. Reduce the oven temperature to 350°F and roast the lamb, basting frequently with the pan juices, adding a little more wine to the pan if necessary, for about 30 minutes longer, or until an instant-read meat thermometer inserted into the thickest part of the meat registers 135°F for medium. Remove the lamb from the oven, sprinkle with the chopped fennel or dill, cover with aluminum foil and let rest for 15 minutes.
  • Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
  • NOTE: Alternatively, you can use a butterflied leg of lamb. Spread the stuffing over the lamb, roll it up and tie it. Marinate and roast as directed.

LAMB FETA PEPPERS



Lamb Feta Peppers image

Since I am Greek, I have learned many good Greek recipes over the years! This is one of my favorites. It's a savory combination of lamb, rice and feta cheese stuffed into sweet green bell peppers and smothered with tomato sauce.

Provided by Taseia Armstrong

Categories     World Cuisine Recipes     European     Greek

Time 1h15m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
6 medium green bell peppers
2 tablespoons chopped fresh dill
¾ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground black pepper
1 cup cooked rice
8 ounces ground lamb
1 cup crumbled feta cheese
1 cup tomato sauce
1 cup cold water
1 tablespoon fresh lemon juice
1 teaspoon white sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
  • Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
  • In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
  • Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
  • Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).

Nutrition Facts : Calories 273.1 calories, Carbohydrate 19.3 g, Cholesterol 49.8 mg, Fat 16.8 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 8 g, Sodium 912 mg, Sugar 7.1 g

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