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.
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1 (4½- to 5-pound) boneless leg of lamb
Freshly ground black pepper
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