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: 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); 1 teaspoon dried oregano, crumbled; ½ cup dry white wine, plus more if needed; ½ cup chopped fennel fronds plus tender stalks, or fresh dill; 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); ½ cup crumbled feta cheese; 1½ cups thinly sliced scallions (white and most of the green parts); 1 tablespoon coarsely chopped garlic, plus 2 garlic cloves, quartered; Salt; ⅓ cup olive oil, plus more for brushing; 1 fennel bulb, trimmed (fronds and tender stalks reserved), halved and thinly sliced; freshly ground black pepper; ¼ cup chopped fresh mint; 1 teaspoon fennel seeds, preferably freshly ground or crushed in a mortar

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
Easter
Mediterranean
Spring
Gluten-free

Ingredients

Method