Leg of Lamb
Recipe By :James Botsacos/Molyvos
Serving Size : 6
1/3 cup extra-virgin olive oil -- plus
1 tablespoon extra-virgin olive oil -- 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 clove garlic -- quartered
1 1/2 cups wild greens -- thinly sliced (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 fennel seeds -- toasted, freshly ground or crushed in a mortar
Freshly ground pepper
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese
3 1/2 pounds half leg of lamb -- (3 1/2 to 4 ) 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
1. 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.
2. Crumble feta cheese over cooled greens; stir to combine. Taste, and adjust seasoning.
3. 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.
4. Preheat oven to 450°. Make four small slits in lamb, and insert garlic quarters. Place the lamb in a roasting pan that just holds it comfortably. Roast for 25 minutes.
5. Add wine, and reduce oven temperature to 400°. 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 120° for medium-rare). If the roasting pan becomes dry, add a little water or chicken stock.
6. 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.
Recipe By :James Botsacos/Molyvos
Serving Size : 6
1/3 cup extra-virgin olive oil -- plus
1 tablespoon extra-virgin olive oil -- 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 clove garlic -- quartered
1 1/2 cups wild greens -- thinly sliced (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 fennel seeds -- toasted, freshly ground or crushed in a mortar
Freshly ground pepper
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese
3 1/2 pounds half leg of lamb -- (3 1/2 to 4 ) 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
1. 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.
2. Crumble feta cheese over cooled greens; stir to combine. Taste, and adjust seasoning.
3. 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.
4. Preheat oven to 450°. Make four small slits in lamb, and insert garlic quarters. Place the lamb in a roasting pan that just holds it comfortably. Roast for 25 minutes.
5. Add wine, and reduce oven temperature to 400°. 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 120° for medium-rare). If the roasting pan becomes dry, add a little water or chicken stock.
6. 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.