Tuesday, January 28, 2014
Leg of Lamb Stuffed with Kale & Feta
Lamb is lovely. I like the taste and how it can be prepared so many different ways. I also feel like it's a healthy alternative to other meats.
I found a small, frozen, boneless leg of lamb for a very good price in the grocery store and decided to make this tasty stuffed lamb.
Here's what you need:
1 bunch Tuscan kale
6 garlic cloves
2 tablespoons olive oil
1/4 pound feta
1/5 to 2 pound boneless leg of lamb
1 teaspoon dried rosemary
First remove the stems from the kale and rinse it.
Add the kale to a large pan over medium heat. Cover and steam until wilted.
Drain the kale and squeeze it dry. Add a tablespoon of oil to the pan. Slice the garlic and add it to the warm oil. Cook until lightly golden, then remove from pan to a large bowl. Add the kale back to the pan and cook for about a minute until all liquid is evaporated. Remove the kale to the bowl with the garlic and let cool.
Crumble the feta into the cooled kale.
Slice the lamb parallel to the cutting board and open it like a book to butterfly it. Season with salt and pepper.
Spread the kale mixture over the lamb, leaving a 1/2 inch border around the outside. You'll need some butcher's twine to tie it up. Disregard the way it's set up in the photo above. It should be the other way.
Roll the lamb up starting with the short side.
Then tie the rolled lamb along its length and trim the ends of the string.
Place the lamb in a roasting pan and roast in a preheated 325 degree oven until it registers 140 degrees on a meat thermometer. This took about 45 minutes for this 2 pound roast.
Remove to cutting board, cover and keep warm for about 10 minutes.
Slice the lamb into thick slices. This will serve four, no problem.
I served it with spiced quinoa and roasted Brussels sprouts. Ear
Obviously this takes a little effort but it is a special meal that tastes wonderful. Give it a try!