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Leg of Lamb Stuffed with Greens and Feta

3 3 3 3 3 5
Recipe by
Epicurious Epicurious

Ingredients

  • 13 cup olive oil (brushing)
  • 1 fennel bulb (trimmed fronds and tender stalks reserved halved and thinly sliced)
  • 1 12 cups scallions (thinly sliced, white and most of the green parts)
  • 1 tbsp chopped garlic (coarsely, 2, cloves quartered)
  • 1 12 cups baby spinach (coarsely chopped mixed greens, tender swiss chard leaves miner s lettuce pea shoots orache green amaranth outer leaves of escarole or romaine lettuce and/or beet greens)
  • 1 tsp fennel seeds (preferably freshly ground or crushed in a mortar)
  • black pepper (freshly ground)
  • 14 cup chopped fresh mint
  • 3 34 lbs 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)
  • 12 cup feta cheese (crumbled)
  • salt
  • 1 tsp dried oregano (crumbled)
  • 12 cup dry white wine (needed)
  • 12 cup fronds (chopped fennel, tender stalks or fresh dill)
Servings
5 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 500 Calories from Fat 260
% Daily Value *
Total Fat 28g 43%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 155mg 52%
Sodium 1110mg 46%
Potassium 970mg 28%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 12%
Sugars 1g
Protein 49g
Vitamin A 25%
Vitamin C 20%
Calcium 15%
Iron 35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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