Boneless Leg Of Lamb Stuffed With Swiss Chard And Feta
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Boneless Leg Of Lamb Stuffed With Swiss Chard And Feta
  Lamb    Swiss    Feta    Legs  
Last updated 6/12/2012 1:09:43 AM. Recipe ID 36751. Report a problem with this recipe.
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      Title: Boneless leg of lamb stuffed with swiss chard and feta
 Categories: None
      Yield: 1 Servings
 
      1 lb Swiss chard; the stems
           -discarded and the leaves
           -chopped coarse
      6 lg Garlic cloves; sliced thin
           -lengthwise
      3 tb Olive oil
    1/4 lb Feta; crumbled, (about 3/4
           -cup)
      1    8-pound leg of lamb; boned,
           -butterflied, and trimmed
           -well, (4 to 5 pounds
           -boneless)
  1 1/2 ts Crumbled dried rosemary; or
           -to taste
      1    Onion; sliced
      1 c  Dry red wine
  1 1/2 c  Beef broth
    1/2 c  Water
      1 tb Cornstarch dissolved in 2
           -tablespoons cold water
           Spiced quinoa timbales and
           -honey-glazed baby carrots;
           -(recipes follow) as
           -accompaniments
 
  Wash the Swiss chard well, drain it, and in a heavy saucepan steam it
  in the water clinging to the leaves, covered, over moderate heat for
  3 to 5 minutes, or until it is wilted. Drain the chard in a colander,
  refresh it under cold water, and squeeze it dry in a kitchen towel.
  In a skillet cook the garlic in 2 tablespoons of the oil over
  moderate heat, stirring, until it is pale golden and transfer it with
  a slotted spoon to a bowl. To the skillet add the chard, cook it,
  stirring, for 1 minute, or until any excess liquid is evaporated, and
  transfer it to the bowl. Let the chard mixture cool and stir in the
  Feta.
  
  Pat the lamb dry, arrange it, boned side up, on a work surface, and
  season it with salt and pepper. Spread the lamb evenly with the chard
  mixture, leaving a 1-inch border around the edges, beginning with a
  short side roll it up jelly-roll fashion, and tie it tightly with
  kitchen string. (The rolled and tied roast may look ungainly, but it
  will improve in appearance when cooked.)
  
  Transfer the lamb to a roasting pan and rub it all over with the
  remaining 1 tablespoon oil, 1 teaspoon of the rosemary, and salt and
  pepper to taste. Roast the lamb in the middle of a preheated 325F.
  oven for 30 minutes, scatter the onion around it in the pan, and
  roast the lamb for 1 to 1 1/4 hours more (a total of 20 minutes
  cooking time for each pound of boneless meat), or until a meat
  thermometer registers 140F. for medium-rare meat. Transfer the lamb
  to a cutting board and let it stand for 20 minutes.
  
  While the lamb is standing, skim the fat from the pan drippings, and
  set the roasting pan over moderately high heat. Add the wine, deglaze
  the pan, scraping up the brown bits, and boil the mixture until it is
  reduced by half. Strain the mixture through a fine sieve into a
  saucepan, add the broth, the remaining 1/2 teaspoon rosemary, the
  water, and any juices that have accumulated on the cutting board, and
  boil the mixture until it is reduced to about 2 cups. Stir the
  cornstarch mixture, add it to the wine mixture, whisking, and simmer
  the sauce for 2 minutes. Season the sauce with salt and pepper and
  keep it warm.
  
  Discard the strings from the lamb, arrange the lamb on a heated
  platter, and surround it with the quinoa timbales and clusters of the
  carrots. Strain the sauce into a heated sauceboat and serve it with
  the lamb, sliced.
  




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Recipe ID 36751 (Apr 03, 2005)

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