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BONELESS LEG OF LAMB STUFFED WITH SWISS CHARD AND FETA

Submitted by: Mary on 04/04/2004
1925 views
2.60 avg rating
210 votes
 
 
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Ingredients

1 lb Swiss chard, the stems discarded and the leaves chopped coarse
6 Large garlic cloves, sliced thin lengthwise
3 T Olive oil
1/4 lb Feta, crumbled (about 3/4 cup)

8 lb leg of lamb, boned, butterflied, and trimmed well (4 to 5 pounds boneless)
1 1/2 t Crumbled dried rosemary
1 Onion, sliced
1 C Dry red wine
1 1/2 C Beef broth
1/2 C Water
2 1/2 t Xanthan gum

Directions

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 strange, 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 325

Servings

6

Calories

5.5

Time to prepare

30 minutes

Difficulty

Easy
 

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