Name: Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables
Cook time: 1 1/2 hours
Total time: 4 1/2 hours (includes marinating 1 hour)
Yield: Makes 8 servings
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; 4 1/2- to 5-pound boneless leg of lamb, trimmed of fat on both sides and butterflied (from an 8-pound lamb leg on the bone; see Cooks' Notes:); 2 medium red onions, peeled and root ends trimmed, but left intact; 1 1/2 pounds small (1 1/2- to 2-inch) red potatoes; 1 pound medium carrots, peeled and cut diagonally into 1-inch pieces; 2 1/2 tablespoons olive oil, divided; Salt; Freshly ground black pepper; 1 pound medium asparagus, ends trimmed and stalks cut diagonally into 1-inch pieces; Pan drippings from lamb; 3/4 cup dry white wine; 2 cups chicken stock or reduced-sodium broth; 1 1/2 tablespoons cornstarch dissolved in 3 tablespoons cold water; Salt; Freshly ground black pepper; Kitchen string; a heavy roasting pan; an instant-read thermometer

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Arugula-Stuffed Leg of Lamb with Roasted Spring VegetablesLara Ferroni

Lamb is a classic at Easter, particularly leg of lamb. Increasingly, though, lamb legs are sold boned, or even better, boned and butterflied, which makes them ideal for summer grilling. But for Easter, a boneless lamb leg (readily available at the big-box stores) becomes something irresistible to stuff, and because there's no bone, it's a dream to carve.

Here, we season the meat all over with a garlicky, lemon- and oregano-scented paste, then spread a flavorful, wilted-arugula filling over the lamb and roll it up. Don't be dismayed by the ragtag appearance of the uncooked roast. Just tie it securely and you will be amazed at how delicious it looks when it comes out of the oven. The vegetables surrounding the lamb not only absorb some of the lamb juices but also create a complete and nutritious meal in a roasting pan.

Editor's Note: This recipe is part of Gourmet's Modern Menu for Easter. Menu also includes Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette; and Lemon Pudding with Strawberries and Meringue Cigars.

Cooks' notes:

•Some big-box stores carry boneless legs of lamb, often from Australia, at a very reasonable price. However, they aren't butterflied (cut open so that the boned leg lies flat and the thicker parts of the meat sliced to even out the overall thickness), or trimmed well of fat. The quality of the butterflying and trimming can also be a problem at supermarkets. The good news is that it's not difficult to remedy the situation. Use your sharpest knife to trim the fat from both the boned side and the outside of the lamb.
•To butterfly your boneless lamb leg, cut it open so that it lies flat, boned side up. Look for the sections that are thicker, and holding a very sharp boning or other long-bladed knife horizontally, cut each thick muscle almost, but not completely, in half, keeping the upper piece attached, so that the meat opens up to form a bigger area with a more uniform thickness.

Recipe notes

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Recipe notes

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