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Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables

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Introduction

Discover the vibrant flavors of a classic dish with an exciting twist. Our Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables is not just a culinary masterpiece but also a testament to combining tradition with innovative tastes, ensuring every bite delights and satisfies.

Tips for this recipe

For the perfect texture in our arugula stuffing, ensure your greens are tender yet vibrant. Pre-cooking them lightly before stuffing can prevent a soggy mix. Additionally, marinating the leg of lamb overnight enhances its flavor and tenderness.

Why you will love this recipe

This dish is an exquisite journey for your palate, featuring robust notes from the herby stuffing perfectly complemented by tender lamb. It’s a celebration of fresh, seasonal ingredients that bring warmth and comfort to any table while impressing with its elegance.

Ingredients

  • 3 large garlic cloves, thinly sliced lengthwise
  • 1 tablespoon olive oil
  • 10 ounces baby arugula or baby spinach
  • Salt
  • 7 large garlic cloves
  • 3 tablespoons chopped fresh oregano
  • 1 tablespoon grated fresh lemon zest
  • 2 tablespoons olive oil

Adviced equipments

– Meat Internal Pressure Cooker with Digital Display: Ideal for cooking the lamb thoroughly.
– Chef’s Knife Set with 5 Pieces: Essential for prep work and chopping ingredients effectively.
– Meat Thermometer: Ensures your lamb reaches the perfect doneness without guesswork.
– Cast Iron Skillet: Great for searing the lamb, adding a rich flavor to it.
– Roasting Tray with Rack: Facilitates even roasting of vegetables.
– Silicone Oven Mitts: Safety equipment for handling hot trays and pans.
– Mandoline Slicer with Cutting Board: For precise cutting, especially of the vegetables.
– Food Processor: Helps in making finer textures for ingredients when needed.
– Digital Kitchen Scale: Ensures accurate measurements for recipe success.
– Ovenproof Measuring Cup Set: For accurately measuring liquids in the oven.

History of the recipe

Arugula, known as rocket leaves to some, has been a staple in Mediterranean cuisine for centuries. Its peppery taste makes it perfect for bold flavored dishes. The use of lamb stuffing can be traced back to ancient times when spices and herbs were used extensively to preserve meat. Combining arugula with a traditional leg of lamb recipe creates a modern twist on these historical cooking techniques.

Fun facts about this recipe

Did you know that the stuffing technique, where herbs and other ingredients are inserted into another food item to enhance flavor, has been used by various cultures throughout history? Our Arugula-Stuffed Leg of Lamb is a nod to this timeless culinary tradition while celebrating local produce.

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Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables

Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables

amanda

Equipment

  • - Meat Internal Pressure Cooker with Digital Display

  • - Chef's Knife Set with 5 Pieces

  • - Meat Thermometer

  • - Cast Iron Skillet

  • - Roasting Tray with Rack

  • - Silicone Oven Mitt

  • - Mandoline Slicer with Cutting Board

  • - Food Processor

  • - Digital Kitchen Scale

  • - Ovenproof Measuring Cup Set

  • - Bamboo Cutting Board

Ingredients

  • 3 large garlic cloves, thinly sliced lengthwise

  • 1 tablespoon olive oil

  • 10 ounces baby arugula or baby spinach

  • Salt

  • 7 large garlic cloves

  • 3 tablespoons chopped fresh oregano

  • 1 tablespoon grated fresh lemon zest

  • 2 tablespoons olive oil

  • Salt

  • Freshly ground black pepper

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Instructions

1

Instruction 1

In a 12-inch heavy skillet over medium-high heat, cook garlic in olive oil, stirring, until it begins to turn pale golden, then add arugula in batches, stirring and turning over with tongs until slightly wilted before adding each new batch, and continue sautéing until completely wilted, about 1 minute more. Season with salt, and transfer arugula filling to a large sieve set over a bowl to drain. Let cool.
2

Instruction 2

With a food processor running, add garlic cloves, one at a time, through feed tube, and finely chop. Add oregano, lemon zest, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper to processor, and pulse until paste is well blended.
3

Instruction 3

Pat the lamb dry. Arrange it, boned side up, on a work surface. Patch any holes with slices of meat from the edge, and season it with 3/4 teaspoon salt and 1/4 teaspoon pepper. Rub boned side with half of oregano paste, then top it evenly with all of the arugula mixture, leaving a 1-inch border around the edges.
4

Instruction 4

Beginning with a short side, roll up lamb, enclosing arugula (the rolled roast will appear messy and ungainly, but once it's roasted, it will look delicious). Snugly tie roast closed, crosswise at 1-inch intervals and around the length, with kitchen string.
5

Instruction 5

Transfer lamb to a roasting pan and rub it all over with the remaining oregano paste. Let it stand for 1 hour at room temperature.
6

Instruction 6

Put oven rack in middle of oven and heat oven to 450°F.
7

Instruction 7

Roast lamb for 30 minutes.
8

Instruction 8

Cut each onion lengthwise into eighths, and halve potatoes or quarter if large. Toss onions, potatoes, and carrots with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Scatter vegetables (not including asparagus) around lamb in the pan, then reduce oven temperature to 350°F, and roast lamb until an instant-read thermometer inserted into center of thickest part of roast registers 130°F for medium-rare meat (test temperature in several places), 40 to 50 minutes more. Transfer lamb to a platter and tent loosely with foil, then let it stand for 30 minutes.
9

Instruction 9

While lamb is standing, increase oven to 450°F, then stir vegetables in pan, and continue to roast until tender, 10 to 15 minutes.
10

Instruction 10

Toss asparagus with remaining 1/2 tablespoon oil and 1/8 teaspoon salt, and scatter among roasted vegetables, then continue to roast until asparagus is just tender, about 10 minutes.
11

Instruction 11

Transfer vegetables with a slotted spoon to a serving dish, and keep warm, loosely covered. Reserve roasting pan.
12

Instruction 12

Skim any fat from the pan drippings in roasting pan, and set roasting pan over 2 burners over medium-high heat. Add wine and deglaze the pan by boiling the liquid, scraping up the brown bits, for 1 minute. Strain the liquid through a fine-mesh sieve into a saucepan, then boil until reduced by half (to about 1/3 cup). Add chicken stock and any juices that have accumulated on the platter, and boil the sauce until reduced to about 2 cups. Reduce heat to a simmer.
13

Instruction 13

Stir the cornstarch mixture, then add it to simmering sauce; continue to simmer sauce, stirring, for 1 minute. Season sauce with salt and pepper and keep it warm.
14

Instruction 14

Discard the strings from the lamb, then carve lamb into thin slices on a cutting board and serve it with sauce and vegetables.
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