Leg Of Lamb With Greens Food

ROAST LEG OF LAMB ON A BED OF POTATOES AND WILTED GREENS

Steps:

• Preheat oven to 350°F. Trim all fat and silver skin from lamb. Cut small slits all over lamb with a sharp knife and put a slice of garlic and a pinch of thyme and rosemary into each slit.
• Peel potatoes and thinly slice about 1/16 inch thick with a mandoline or other manual slicer, then toss with 4 tablespoons oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. Spread potatoes evenly in a 17- by 12- by 2-inch casserole or roasting pan. Put lamb on top of potatoes, then rub with honey and sprinkle with remaining 2 1/2 teaspoons salt and 1/2 teaspoon pepper.
• Roast lamb in middle of oven 1 hour, then drizzle with 1 tablespoon oil. Continue to roast until an instant-read thermometer inserted into thickest part of lamb (do not touch bone) registers 135°F for medium-rare, 30 to 45 minutes more. Let lamb stand, covered loosely with foil, 15 minutes.
• While lamb stands, heat remaining 2 tablespoons oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté minced garlic, stirring, until fragrant, about 30 seconds. Add a handful of greens and sauté, tossing with tongs, then add more greens as preceding ones wilt and sauté until all greens are wilted and tender, 5 to 6 minutes total. Season with salt and pepper.
• Transfer lamb to a cutting board and carve, then serve with potatoes and greens.

INCREDIBLE ROASTED SHOULDER OF LAMB WITH SMASHED VEGETABLES AND GREENS

Steps:

• For the lamb:
• Preheat your oven to full whack, (450 to 500 degrees F).
• Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 325 degrees F and cook for 4 hours - it's done if you can pull the meat apart easily with 2 forks.
• For the vegetables:
• When the lamb is nearly cooked, put thepotatoes, carrots and rutabaga into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the rutabaga easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with foil and keep warm over a pan of simmering water.;
• For the sauce:
• Remove the lamb from the oven and place it on a chopping board. Cover it with foil, then a kitchen towel, and leave it to rest. Put a large pan of salted water on to boil for the greens. Pour away most of the fat from the roasting pan, discarding any bits of rosemary. Put the pan on the stovetop over medium heat and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the pan. You won't need gallons of gravy, just a couple of flavorsome spoonfuls for each serving. Add the capers, turn the heat down and simmer for a few minutes.
• Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher. Add the greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
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LEG OF LAMB STUFFED WITH GREENS AND FETA

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.

LEG OF LAMB WITH GREENS

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

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

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.

SAUTEED LAMB WITH GREEN OLIVES

Steps:

• Pit the olives and blanch them in boiling water for 2 minutes. Drain and set aside. Blanch the tomatoes in boiling water for 2 minutes, then refresh them under cold water. Peel, quarter and seed the tomatoes and set aside.
• In a large, heavy casserole, heat the butter and oil over medium heat. Add the lamb. Raise the heat to high and brown the lamb on all sides. Sprinkle in the flour and stir and saute for 1 minute or until the flour adheres to the meat. Add the olives, tomatoes, bay leaves, thyme and crushed garlic. Season sparingly with salt and pepper. (The olives are salty.) Simmer, covered, for 45 minutes, stirring occasionally.
• Transfer the lamb, olives and the liquid to a deep serving bowl. Sprinkle with the chopped parsley. Serve with boiled potatoes or steamed rice.

LEG OF LAMB WITH GARLIC SAUCE

Steps:

• Preheat oven to 350 degrees.
• Make shallow slits all over lamb and insert garlic slivers into slits.
• Rub lamb with oil and rub with salt, pepper, thyme and rosemary.
• Place lamb in roasting pan on a rack.
• Roast lamb for about 1 hour and 20 minutes, or until temperature reaches 140 degrees when thermometer is inserted for medium rare, or longer if you like it more well done.
• You may want to check it early to ensure not to overcook.
• Remember lamb will continue to cook while it rests.
• While the lamb is roasting, combine the whole garlic cloves, 1/2 cup wine and 1/2 cup broth over medium high heat.
• Bring to a boil, reduce heat to medium low and simmer until garlic cloves are very soft when tested with a fork, about 15 to 20 minutes.
• Transfer to a blender or food processor and puree until smooth.
• When the lamb is done, remove to a platter and tent with foil.
• Add the garlic puree to the juices in the roasting pan and heat on the stove top.
• (If using a pan that is not stove top safe, combine the juices and the garlic puree in a small saucepan to heat).
• Add additional broth if needed to thin to your liking.
• Adjust the seasonings at this point if needed.
• Carve the lamb and serve with garlic sauce on the side.

SPRING LAMB WITH BABY GREENS

Steps:

• Preheat the oven to 375 degrees. Steam two-thirds of the spinach for a few minutes, or until it is just wilted. Rinse under cold running water. Squeeze out all of the excess water and chop coarsely. Put the chopped spinach in a large bowl, add the rest of the stuffing ingredients and mix well.
• Steam the remaining spinach leaves along with the dandelion leaves and chicory until barely wilted. Rinse under cold running water until cool. Pat dry and set aside.
• Lay the leg of lamb, fat side down, on a flat surface. Spread the stuffing over the meat. Starting with the smallest end, roll up the meat lengthwise like a jellyroll. Tie it tightly with butcher's string.
• Heat the oil in a large cast-iron skillet over medium-high heat until it is hot. Carefully put the lamb in the skillet and sear it on 4 sides, about 4 minutes per side, until golden brown all over.
• Lower the heat, take the leg out of the pan and set it aside. Gently scrape any burned pieces or fat from the bottom of the pan and discard. Add the vinegar and wine. Bring the liquid to a boil and simmer until it reduces to 1/4 cup, about 3 minutes. Add the chicken broth and apple cider. Put the lamb back into the skillet. Drape the greens on top of the meat, crosswise. Lay the remaining greens in the bottom of the pan. Set the pan in the oven and roast the lamb for 30 minutes, basting continually.
• Turn the lamb over, add the parsnips to the skillet and continue to roast for an additional 20 minutes. Test for doneness by inserting a meat thermometer in the large end of the leg. The thermometer should read 125 degrees for rare meat, or 130 degrees for medium rare. Let the lamb rest for at least 20 minutes before carving. Keep the greens and parsnips warm and serve alongside the sliced lamb.