Leg Of Lamb With Greens Recipes

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HERBED LEG OF LAMB WITH ROASTED TURNIPS



Herbed Leg of Lamb With Roasted Turnips image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 8-10 servings

Number Of Ingredients 12

One 7- to 9-pound bone-in leg of lamb, hip bone removed, tied (ask your butcher to do this)
Kosher salt and freshly ground pepper
3 lemons
3 pounds baby turnips with greens (about 8 bunches)
6 bunches scallions
1 cup fresh parsley
1 cup fresh dill
1/4 cup fresh marjoram
3 inner stalks celery, roughly chopped
3 cloves garlic
6 plum tomatoes, quartered lengthwise and halved crosswise
2 tablespoons extra-virgin olive oil

Steps:

  • Position a rack in the lower third of the oven and preheat to 500 degrees F. Using a paring knife, make deep cuts, 2 inches apart, all over the lamb; rub with 2 tablespoons salt and several grinds of pepper. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.
  • Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes. Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside.
  • Meanwhile, trim the greens from the turnips. Cut any large turnips in half.
  • Roughly chop 2 bunches scallions and transfer to a food processor. Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste. Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.
  • Cut the remaining 4 bunches scallions into 2-inch pieces. Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper. Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil.
  • Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour. Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices.

LEG OF LAMB STUFFED WITH GREENS AND FETA



Leg of Lamb Stuffed With Greens and Feta image

Arni Gemisto Me Horta Ke Feta from "The Foods of the Greek Islands Cooking and Culture at the Crossroads of the Mediterranean" by Aglaia Kremezi, this Andros recipe is generally made with a whole baby lamb. The instructions are long but it is not hard to make and, in fact, you do the stuffing the night before (or in the morning) and then there is just the roasting to be done before dinner. Prep time includes 30 minjutes for cooling down the stuffing and three hours for chilling the stuffed lamb (the minimum).

Provided by Chef Kate

Categories     Lamb/Sheep

Time 5h

Yield 4-6 serving(s)

Number Of Ingredients 15

1/3 cup olive oil, plus more for brushing
1 fennel bulb, trimmed (fronds and tender stalks reserved)
1 1/2 cups thinly sliced scallions (white and most of the green parts)
1 tablespoon garlic, coarsely chopped
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, outer leaves of escaro)
1 teaspoon fennel seed, freshly ground (or crushed in a mortar)
fresh ground black pepper
1/4 cup of fresh mint, chopped
1/2-4 lb leg of lamb, butterflied
1/2 cup crumbled feta cheese
salt
1 tablespoon fresh oregano (or 1 teaspoon dried oregano, crumbled)
1/2 cup dry white wine, plus more if needed
1/2 cup chopped fennel leaves, plus tender stalks (or fresh dill or a combination)

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, 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).
  • NOTE: The stuffing should be completely cooled before being spread on the lamb. Spread the cheese mixture on the lamb, squeezing it to extract the excess juices; add some of the remaining greens if needed; the lamb should be well covered.
  • Roll and tie the lamb.
  • Rub the lamb all over with the remaining greens.
  • Cover and refrigerate for at least 3 hours, or overnight.
  • Preheat the oven to 450 degrees 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 a 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.

Nutrition Facts : Calories 390.7, Fat 30, SaturatedFat 8.6, Cholesterol 54.7, Sodium 288.3, Carbohydrate 11.4, Fiber 3.9, Sugar 2, Protein 15.3

LEG OF LAMB WITH GREENS



Leg of Lamb with Greens image

This recipe is from chef James Botsacos of Molyvos in New York City. Serve this satisfying and elegant dish with Okra, Onion, and Tomato Stew and Phyllo Rolls with Wild Greens for a classic Greek meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 15

1/3 cup extra-virgin olive oil plus 1 tablespoon, for brushing
1 fennel bulb, trimmed and finely chopped
1 medium bunch scallions, white and most of the greens, thinly sliced (about 1 cup)
1 tablespoon coarsely chopped garlic, plus 1 garlic clove, quartered
1 1/2 cups thinly sliced wild greens (such as baby spinach, tender Swiss chard leaves, mustard greens, miner's lettuce, dandelion greens, orache, outer leaves of escarole or romaine lettuce, and/or beet greens)
1 teaspoon toasted fennel seeds, freshly ground or crushed in a mortar
Freshly ground black pepper
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese
1 half leg of lamb (3 1/2 to 4 pounds), semi-boned and butterflied (with shank bone)
Coarse salt
1 teaspoon dried Greek oregano, crumbled
1/2 cup dry white wine, plus more if needed
Okra, Onion, and Tomato Stew, optional
Phyllo Rolls with Wild Greens, optional

Steps:

  • In a large skillet, heat 1/3 cup olive oil over medium heat. Add fennel bulb, and cook, stirring occasionally, until just tender, about 3 minutes. Add scallions and chopped garlic, and cook for 2 minutes. Add greens, and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat, and season with fennel seeds and pepper to taste. Stir in mint. Transfer to a bowl until cooled completely.
  • Crumble feta cheese over cooled greens; stir to combine. Taste and adjust seasoning.
  • Place lamb on a clean work surface. Season with salt, pepper, and 1/2 teaspoon oregano. Spread greens over lamb in an even layer. Roll lamb, starting at narrow end, to enclose filling. Using kitchen twine, tie lamb lengthwise and crosswise at 1-inch intervals. Rub with remaining tablespoon oil; season with salt, pepper, and remaining 1/2 teaspoon oregano. Cover, and refrigerate for at least 3 hours and up to overnight.
  • Preheat oven to 450 degrees. Make four small slits in lamb, and insert the garlic quarters. Place the lamb in a roasting pan that just holds it comfortably. Roast for 25 minutes.
  • Add wine, and reduce oven temperature to 400 degrees. Continue roasting, basting frequently with pan juices, 45 to 65 minutes (or until an instant-read thermometer inserted in the thickest part of the lamb registers 125 degrees for medium-rare). If the roasting pan becomes dry, add a little water or chicken stock.
  • Remove lamb from oven, and cover with aluminum foil; let rest for 15 minutes. Remove twine from lamb before slicing. Strain pan drippings, skimming fat from the surface; drizzle pan juices over lamb. Serve with okra stew and phyllo rolls, if desired.

GARLIC STAKED LEG OF LAMB WITH SALAD OF MIXED GREENS



Garlic Staked Leg of Lamb with Salad of Mixed Greens image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 15

2 potatoes
1 cup extra-virgin olive oil
1 (1-pound) boned leg of lamb
3 ounces garlic
1 sprig rosemary
4 sprigs thyme
1/4 cup chopped parsley
1/4 cup chopped marjoram
2 cups lamb stock
2 slices dry bread, crust removed
1 ounce sliced garlic
3 ounces mixed salad greens
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Salt

Steps:

  • Preheat oven to 400 degrees F.
  • Peel the potatoes and slice them extremely thinly using a mandolin. Rinse the slices well and dry them thoroughly. Grease 4 (4-inch) baking pans with 1-inch sides. Beginning at the outer edge, carefully arrange overlapping potato slices in a circular fashion, finishing at the center. This should create a shallow potato basket. Brush with some olive oil and bake until lightly browned.
  • Using a sharp knife make small incisions all over the leg of lamb and insert roughly half of the garlic into the slivers. In a heavy pan over medium heat, brown the lamb on all sides in extra-virgin olive oil, adding the chopped herbs. Cover, place in the oven, and cook slowly for 1 hour and 15 minutes, until meat is cooked through.
  • Reduce the lamb stock over medium heat until it becomes a syrup-like consistency. Cube the dry bread and toast it briefly in a cast-iron skillet. Cut a clove of garlic into thin slices and fry them in olive oil without allowing them to brown.
  • To make the dressing for the greens, combine the extra-virgin olive oil, lemon juice, and salt.
  • To serve, place a potato basket on each plate. Fill with slices of lamb and top with lamb reduction. Serve with salad greens and garnish with toasted bread cubes and garlic chips.

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.

LEG OF LAMB STUFFED WITH WILD MUSHROOMS AND GREENS



Leg of Lamb Stuffed with Wild Mushrooms and Greens image

Categories     Lamb     Mushroom     Roast     Rosemary     Winter     Thyme     Chard     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 16

10 medium Swiss chard leaves (from 2 bunches), thick ribs removed
1 tablespoon butter
4 tablespoons olive oil
1 1/4 pounds assorted wild mushrooms (such as portobello, crimini, and stemmed shiitake), finely chopped
1/2 cup finely chopped onion
1 garlic clove, minced
1 cup fresh breadcrumbs made from day-old French bread
2 tablespoons whipping cream
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 6- to 7-pound boneless leg of lamb, butterflied to 2-inch thickness, excess fat and sinew trimmed
4 ounces ground veal or lamb
1 large egg
3 garlic cloves, sliced

Steps:

  • Cook Swiss chard in large pot of boiling salted water until just tender, about 5 minutes. Drain. Squeeze chard dry, then finely chop enough to measure 1 1/2 cups. Transfer to large bowl.
  • Melt butter with 2 tablespoons oil in large nonstick skillet over medium-high heat. Add wild mushrooms, onion and 1 minced garlic clove and sauté until mushrooms are tender, about 6 minutes. Cool. Transfer to bowl with chard. Add breadcrumbs, cream, 1 tablespoon rosemary, 1 tablespoon thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and mix to blend. (Can be prepared 1 day ahead; cover and refrigerate. Before continuing, stir mushroom stuffing in skillet over medium-high heat until just lukewarm.)
  • Preheat oven to 425°F. Open butterflied lamb like book and place cut side up on work surface. Sprinkle with salt and pepper. Mix veal and egg into mushroom stuffing. Spread evenly over lamb; press to adhere. Starting at narrow end, roll up lamb tightly, enclosing filling. Fasten ends with poultry skewers. Rub outside of lamb with remaining 2 tablespoons oil, then with remaining 1/2 tablespoon rosemary, and 1/2 tablespoon thyme. Sprinkle with salt and pepper. Tie lamb with kitchen string at 2-inch intervals to hold shape. Using small sharp knife, cut several 1-inch-deep slits in top of lamb, spacing apart; insert 1 garlic slice into each slit. Place lamb on rack in roasting pan.
  • Roast lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 135°F to 140°F for medium-rare, about 1 hour 25 minutes. Remove from oven. Cover with foil and let stand 15 minutes. Remove skewers and string. Cut lamb into 1/2-inch-thick slices. Place on platter.

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