This stuffed leg of lamb has the richness you expect from a roast but the filling of greens and feta gives it a lighter, fresher feel. Use a mix of spinach, chard, beet greens and watercress for depth of flavor and a good balance of texture. Blanch the greens quickly then squeeze them dry so the stuffing holds together. Crumbled feta adds saltiness and richness without overpowering the lamb.
Ask your butcher to part-bone the leg to make stuffing and tying easier. A tight roll and firm knots help keep the filling in place while roasting. The lamb turns golden and crisp on the outside while staying juicy inside. Serve with lemony sautéed potatoes and a green salad. It’s generous, flavorful and makes the most of spring produce without being too heavy.
It makes for a memorable Easter menu centerpiece.
Ingredients
- Serves 6, generously
- 1¼ lbs mixed green leaves, such as large spinach leaves, chard, beet tops and watercress
- 2 large garlic cloves, crushed
- 7 oz feta, drained and crumbled
- 2 tablespoons olive oil, plus extra for roasting
- 1 large leg of lamb, part-boned (ask your butcher to prepare this)
The Homes & Gardens method
1. Preheat the oven to 370°F or Gas Mark 5. Blanch the mixed greens in boiling water for one minute, then drain and refresh under cold water. Squeeze out as much liquid as possible using a clean tea towel so the filling is not too wet.
2. Roughly chop the greens and place in a bowl with the garlic, crumbled feta and olive oil. Season generously with black pepper and mix until evenly combined.
3. Fill the cavity of the de-boned lamb leg with the greens mixture, packing it in firmly. Tie the leg securely with kitchen string at regular intervals to hold everything in place during roasting.
4. Set the lamb in a roasting tin (we like this Caraway roasting pan with rack from Amazon – it's good-looking enough to go from oven to table), and drizzle with a little olive oil.
5. Roast for about 1 hour 30 minutes for a medium finish. If the surface starts to color too much, loosely cover with foil after an hour. Rest for 15 minutes before carving into thick slices.
6. Serve with sautéed new potatoes cooked with lemon until golden and crisp.
A fresh way to do Easter lamb that feels special but not overcomplicated, and a glorious spring entertaining solution.
