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    Lamb Stuffed with Wild Greens and Feta

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    Lamb Stuffed with Wild Greens and Feta

    • Preparation time: 30 minutes, plus at least 3 hours refrigeration
    • Cooking time: 1 hour, plus 15 minutes standing
    • Total time: 4 hours 45 minutes 60 minutes 60 minutes 60 minutes 60 minutes 45 minutes

    Serves: 4 - 6


    • 2 tablespoons chopped fennel fronds
    • 100ml dry white wine
    • 1 teaspoon dried oregano
    • 100g feta, crumbled
    • 100ml olive oil, plus extra for brushing
    • 1 fennel bulb, trimmed, halved and thinly sliced (reserve the fronds)
    • 1 bunch spring onions, sliced
    • 1 tablespoon chopped garlic, plus 2 garlic cloves, quartered
    • 450g coarsely chopped greens such as spinach, chard, frissée, beetroot tops or chervil
    • 1 teaspoon fennel seeds,crushed
    • Freshly ground black pepper
    • 4 tablespoons chopped mint
    • 1.5-2kg leg of lamb, shank bone left intact and hip bone removed


    1. In a large frying pan, heat the oil. Sauté the sliced fennel on a medium heat till tender - about 3 minutes. Add the spring onion and chopped garlic, sautéing for 2 minutes. Add the greens and sauté till wilted. Remove from the heat, stir in the fennel seeds and pepper, to taste. Cool, then add the mint.
    2. Make 8 slits in the lamb and insert the garlic quarters. Transfer half the greens to a bowl. Add the feta to the remaining greens in the pan. Taste, adding salt if needed. Stuff the lamb with the feta mix, squeezing it first to extract excess juice. Add some of the remaining greens if needed - it should be well stuffed. Close the opening with toothpicks. Rub the lamb with the greens that remain, leaving them plastered to the meat. Cover and chill for at least 3 hours.
    3. Preheat the oven to 225°C/gas 8. Scrape the greens off the lamb and set aside. Brush the lamb with oil and sprinkle with salt, pepper and oregano. Place in a roasting tin and roast for 20 minutes.
    4. Meanwhile, bring the wine to the boil. Simmer for 1 minute. Add the reserved greens. Pour over the lamb and roast for 5 minutes. Reduce the heat to 180°C/gas 4 and roast for 30 minutes more, basting frequently - it should be medium-rare at this stage. Remove from the oven and sprinkle with the chopped fennel. Cover with foil and leave to stand for 15 minutes.
    5. Carve the lamb and serve, with the pan juices and roast potatoes.

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