Name: Leg of Lamb Stuffed with Greens and Feta
Yield: Makes 4 to 6 servings
Ingredients: 1/3 cup olive oil, plus more for brushing; 1 fennel bulb, trimmed (fronds and tender stalks reserved), halved and thinly sliced; 1 1/2 cups thinly sliced scallions (white and most of the green parts); 1 tablespoon coarsely chopped garlic, plus 2 garlic cloves, quartered; 1 1/2 cups coarsely chopped mixed greens (such as baby spinach, tender Swiss chard leaves, miner's lettuce, pea shoots, orache, green amaranth, outer leaves of escarole or romaine lettuce, and/or beet greens); 1 teaspoon fennel seeds, preferably freshly ground or crushed in a mortar; Freshly ground black pepper; 1/4 cup chopped fresh mint; 1 3 1/2-to-4 pound half leg of lamb (shank half), some fat left on, shank bone left in, hip end of bone removed (have the butcher do this, or see Note); 1/2 cup crumbled Feta cheese; Salt; 1 teaspoon dried oregano, crumbled; 1/2 cup dry white wine, plus more if needed; 1/2 cup chopped fennel fronds plus tender stalks, or fresh dill

ARNI GEMISTO ME HORTA KE FETA

Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of the Greek Islands.

To read more about Kremezi and Greek Easter, click here.

This recipe comes from Andros, and it is one of the most delicious ways to cook a whole Easter spring lamb or kid. The various spring wild greens on the island, seasoned with fennel, mint and other aromatic herbs, together with the local slightly sour fresh cheese, are used to make the stuffing. In my version, instead of a whole tiny lamb, I use a shortened leg of lamb (shank half) partly boned, to make room for the stuffing. The result is quite different but equally enticing.

Serve with Roasted Potatoes with Garlic, Lemon, and Oregano.

Recipe notes

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Recipe notes

A Greek Easter