Ingredients
8 cloves garlic, finely minced, divided
1/3 cup packed flat-leaf parsley, finely minced
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
1 4-pound boneless leg of lamb, butter flied and trimmed (see Tip)
1 small bunch kale or chard, trimmed
1/3 cup minced red onion
1/2 cup crumbled feta cheese
1/2 cup pitted olives (Kalamata or a mix of favorites), chopped
Zest of 1 lemon
Directions
1. Combine half the garlic with parsley, 2 tablespoons oil, salt and pepper. Rub over both sides of lamb. Set aside at room temperature.
2. Stem kale and chop the leaves. (If using chard, chop the leaves and stems separately.)
Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the remaining garlic, chard stems, if using, and onion; cook, stirring frequently, until the onion starts to soften, 2 to 3 minutes. Add kale (or chard) leaves and cook, stirring often, until the leaves are tender, 8 to 10 minutes. Let cool for 10 minutes. Add feta, olives and lemon zest; stir to combine.
3. Preheat oven to 450°F. Coat a shallow roasting pan with cooking spray.
4. Spread the stuffing across the cut side of the lamb, leaving a 1-inch border all around. Roll up from short side to short side, tucking in the stuffing. Tie the roast with kitchen string in several spots to keep it rolled tightly. Place seam-side down in the prepared pan.
Roast for 15 minutes.
5. Reduce oven temperature to 350°. Continue roasting until an instant-read thermometer inserted in the center of the lamb registers 135°F for medium, 1 to 1 1/4 hours. Let rest on a cutting board for 15 minutes. Remove the string and slice the lamb
Make Ahead Tip: Rub the lamb (Step 1), roll it up, cover and refrigerate for up to 1 day. Let sit at room temperature for 30 minutes before stuffing and roasting.
Makes: 12 servings
Serving Size: 4-5 oz.
Cooking Time: 1 1/4 hours
Total Time: 2 3/4 hours
