Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, heat the oil and sauté the fennel bulb over medium heat until just tender, about 3 minutes. | 2. Add the scallions and chopped garlic and sauté for 2 minutes more. | 3. Add the greens and sauté, stirring, until wilted. | 4. Remove from the heat and stir in the fennel seeds and pepper to taste. | 5. Let cool, then add the mint. | 6. Make 8 small slits randomly in the lamb and insert the garlic quarters. | 7. Transfer half of the greens mixture to a small bowl. | 8. Add the cheese to the greens remaining in the skillet. | 9. Taste and adjust the seasonings, adding salt if necessary (feta is usually quite salty). | 10. NOTE: The stuffing should be completely cooled before being spread on the lamb. Spread the cheese mixture on the lamb, squeezing it to extract the excess juices; add some of the remaining greens if needed; the lamb should be well covered. | 11. Roll and tie the lamb. | 12. Rub the lamb all over with the remaining greens. | 13. Cover and refrigerate for at least 3 hours, or overnight. | 14. Preheat the oven to 450 degrees F. | 15. Scrape the greens off the surface of the lamb and reserve. | 16. Brush the lamb with oil and sprinkle with the oregano and salt and pepper to taste. Place the lamb in a roasting pan that just holds it comfortably, preferably a clay or Pyrex one. | 17. Roast for 20 minutes. | 18. Meanwhile, in a medium saucepan, bring the wine to a boil and simmer for 1 minute. | 19. Add the reserved greens. | 20. Pour the greens mixture over the lamb and roast for 5 minutes more. Reduce the oven temperature to 350°F and roast the lamb, basting frequently with the pan juices, adding a little more wine to the pan if necessary, for about 30 minutes longer, or until an instant-read meat thermometer inserted into the thickest part of the meat registers 135°F for medium. | 21. Remove the lamb from the oven, sprinkle with the chopped fennel or dill, cover with aluminum foil and let rest for 15 minutes. | 22. Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/3	cup		636.48	0.0	0.0	72.0
fennel bulb	1		trimmed	-	-	-	-
scallion	1 1/2	cups	sliced	48.0	11.01	2.745	0.285
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
garlic clove	2		quartered	-	-	-	-
green	1 1/2	cups	chopped mixed	12.54	2.4681	1.254	0.0741
fennel seed	1	teaspoon	ground	6.9	1.0458	0.316	0.2974
black pepper			ground	-	-	-	-
mint	1/4	cup	chopped	10.032	1.9175	0.7501	0.1664
leg lamb	1/2 - 4		butterflied	0.0	0.0	0.0	0.0
feta cheese	1/2	cup	crumbled	198.0	3.0675	10.6575	15.96
salt				-	-	-	-
oregano	1	tablespoon	crumbled	7.95	2.0676	0.27	0.1284
white wine	1/2	cup		-	-	-	-
fennel leaf	1/2	cup	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.