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Ingredientes
- 1 lb Silverbeet the stems discarded and the leaves minced coarse
- 6 lrg garlic cloves sliced thin lengthwise
- 3 Tbsp. extra virgin olive oil
- 1/4 lb Feta crumbled (about 3/4 c.) an (8-lb.) leg of lamb, boned, butterflied, and trimmed well (4 to 5pounds boneless)
- 1 1/2 tsp crumbled dry rosemary or possibly to taste
- 1 x onion sliced
- 1 c. dry red wine
- 1 1/2 c. beef broth
- 1/2 c. water
- 1 Tbsp. cornstarch dissolved in 2 Tbsp. cool water Spiced Quinoa Timbalesand Honey-glazed Baby Carrots as accompaniments
Direcciones
- Wash the Silverbeet well, drain it, and in a heavy saucepan steam it in the water clinging to the leaves, covered, over moderate heat for 3 to 5 min, or possibly till it is wilted. Drain the silverbeet in a colander, refresh it
- under cool water, and squeeze it dry in a kitchen towel. In a skillet cook the garlic in 2 Tbsp. of the oil over moderate heat, stirring, till it is pale golden brown and transfer it with a slotted spoon to a bowl.
- To the skillet add in the silverbeet, cook it, stirring, for 1 minute, or possibly till any excess liquid is evaporated, and transfer it to the bowl. Let the silverbeet mix cold and stir in the Feta.
- Pat the lamb dry, arrange it, boned side up, on a work surface, and season
- it with salt and pepper. Spread the lamb proportionately with the silverbeet mix, leaving a 1-inch border around the edges, beginning with a short side roll
- it up jelly-roll fashion, and tie it tightly with kitchen string. (The rolled and tied roast may look ungainly, but it will improve in appearance
- when cooked.)
- Transfer the lamb to a roasting pan and rub it all over with the remaining
- 1 Tbsp. oil, 1 tsp. of the rosemary, and salt and pepper to taste. Roast the lamb in the middle of a preheated 325F. oven for 30 min, scatter the onion around it in the pan, and roast the lamb for 1 to 1 1/4 hrs more (a total of 20 min cooking time for each lb. of boneless meat), or possibly till a meat thermometer registers 140F. for medium-rare meat. Transfer the lamb to a cutting board and let it stand for 20 min.
- While the lamb is standing, skim the fat from the pan drippings, and set the roasting pan over moderately high heat. Add in the wine, deglaze the pan, scraping up the brown bits, and boil the mix till it is reduced by half. Strain the mix through a fine sieve into a saucepan, add in the
- broth, the remaining 1/2 tsp. rosemary, the water, and any juices which
- have accumulated on the cutting board, and boil the mix till it is reduced to about 2 c.. Stir the cornstarch mix, add in it to the wine mix, whisking, and simmer the sauce for 2 min. Season the sauce with salt and pepper and keep it hot.
- Throw away the strings from the lamb, arrange the lamb on a heated platter, and surround it with the quinoa timbales and clusters of the carrots.
- Strain the sauce into a heated sauceboat and serve it with the lamb, sliced.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 976g | |
| Calories 959 | |
| Calories from Fat 580 | 60% |
| Total Fat 65.8g | 82% |
| Saturated Fat 23.12g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 2460mg | 102% |
| Potassium 726mg | 21% |
| Total Carbs 28.62g | 8% |
| Dietary Fiber 2.5g | 8% |
| Sugars 10.29g | 7% |
| Protein 21.58g | 35% |
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