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Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables


Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables Recipe

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
Directions:
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