Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables
Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables
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  • Summary

    Lamb is a classic at Easter, particularly leg of lamb. Increasingly, though, lamb legs are sold boned, or even better, boned and butterflied, which makes them ideal for summer grilling. But for Easter, a boneless lamb leg (readily available at the big-box stores) becomes something irresistible to stuff, and because there's no bone, it's a dream to carve. Here, we season the meat all over with a garlicky, lemon- and oregano-scented paste, then spread a flavorful, wilted-arugula filling over the lamb and roll it up. Don't be dismayed by the ragtag appearance of the uncooked roast. Just tie it securely and you will be amazed at how delicious it looks when it comes out of the oven. The vegetables surrounding the lamb not only absorb some of the lamb juices but also create a complete and nutritious meal in a roasting pan. Editor's Note: This recipe is part of Gourmet's Modern Menu for Easter. Menu also includes Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette; and Lemon Pudding with Strawberries and Meringue Cigars.

    Ingredients

    • 3 large garlic cloves, thinly sliced lengthwise
    • 1 tablespoon olive oil
    • 10 ounces baby arugula or baby spinach
    • Salt
    • 7 large garlic cloves
    • 3 tablespoons chopped fresh oregano
    • 1 tablespoon grated fresh lemon zest
    • 2 tablespoons olive oil
    • Freshly ground black pepper
    • 4 1/2- 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:)
    • 2 medium red onions, peeled and root ends trimmed, but left intact
    • 1 1/2 pounds small (1 1/2- to 2-inch) red potatoes
    • 1 pound medium carrots, peeled and cut diagonally into 1-inch pieces
    • 2 1/2 tablespoons olive oil, divided
    • 1 pound medium asparagus, ends trimmed and stalks cut diagonally into 1-inch pieces
    • Pan drippings from lamb
    • 3/4 cup dry white wine
    • 2 cups chicken stock or reduced-sodium broth
    • 1 1/2 tablespoons cornstarch dissolved in 3 tablespoons cold water
    • Kitchen string; a heavy roasting pan; an instant-read thermometer

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 792 % Daily Value *
    • Total Fat: 51 g 78.16%
    • Saturated Fat: 19 g 95.03%
    • Trans Fat: 0 g %
    • Cholesterol: 195 mg 64.88%
    • Sodium: 391 mg 16.29%
    • Calcium: 123 mg 12.32%
    • Potassium: 968 mg 27.65%
    • Magnesium: 0 mg 0%
    • Iron: 6 mg 35.54%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 17 g %
    • Dietary Fiber: 4 g 17.28%
    • Sugar: 1 g
    • Protein: 59 g
    • Alcohol: 2 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 15.35%
    • Vitamin C 5.62%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat7
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat8
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total9 oz-eq

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