Leg of Lamb Stuffed with Greens and Feta

Name: Leg of Lamb Stuffed with Greens and Feta (Arni Gemisto me Horta ke Feta)
Yield: Makes 4 to 6 servings
Cuisine: Greek
Ingredients: 1 3½-to-4-pound half leg of lamb (shank half), some fat left on, shank bone left in, hip end of bone removed (have the butcher do this, or see Note); 1 fennel bulb, trimmed (fronds and tender stalks reserved), halved and thinly sliced; Salt; ½ cup crumbled feta cheese; 1 teaspoon fennel seeds, preferably freshly ground or crushed in a mortar; 1½ cups coarsely chopped mixed greens (such as baby spinach, tender Swiss chard leaves, miner’s lettuce, pea shoots, orache, green amaranth, outer leaves of escarole or romaine lettuce, and/or beet greens); ¼ cup chopped fresh mint; 1 tablespoon coarsely chopped garlic, plus 2 garlic cloves, quartered; 1½ cups thinly sliced scallions (white and most of the green parts); ⅓ cup olive oil, plus more for brushing; freshly ground black pepper; ½ cup chopped fennel fronds plus tender stalks, or fresh dill; ½ cup dry white wine, plus more if needed; 1 teaspoon dried oregano, crumbled

Arni Gemisto me Horta ke Feta

Preparation info

Makes
4 to 6
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

THIS RECIPE comes from Andros, and it is one of the most delicious ways to cook a whole Easter spring lamb or kid. The various spring wild greens on the island, seasoned with fennel, mint and other aromatic herbs, together with the local slightly sour fresh cheese, are used to make the stuffing. In my version, instead of a whole tiny lamb, I use a shortened leg of lamb (shank half) partly boned, to make room for the stuffing. The result is quite different but equally enticing.

Serve

Ingredients

Europe
Greece
Andros
Main course
Mediterranean
Easter
Gluten-free
Spring

Ingredients

Method