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 26, 2012)

 

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

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