Leg of lamb stuffed with greens, feta and pine nuts

Leg of lamb stuffed with greens, feta and pine nuts. Recipe (Ricardo DeAratanha / Los Angeles Times / August 27, 2012)

April 21, 2011
 


Leg of lamb stuffed with greens, feta and pine nuts

Total time: 3 hours, plus resting time

Servings: Serves 6 to 8

Note: The lamb can be prepared through step 4 (stuffed and tied) the day before; refrigerate it in a tightly sealed plastic bag; remove the lamb from the refrigerator so it can come to room temperature before roasting. This recipe uses butcher's twine.

Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here.


1 (4½- to 5-pound) boneless leg of lamb

Salt

Freshly ground black pepper

Olive oil

1 onion, minced

4 cloves garlic, minced

3/4 pound mixed cooking greens (collard, chard, mustard, kale)

1/4 teaspoon dried red pepper flakes

1/2 teaspoon finely chopped lemon zest

1 cup crumbled feta cheese

3 tablespoons toasted pine nuts

6 sprigs fresh rosemary

1/2 cup dry white wine