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Gallery Leg of Lamb with Greens Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1/3 cup extra-virgin olive oil plus 1 tablespoon, for brushing 1 fennel bulb, trimmed and finely chopped 1 medium bunch scallions, white and most of the greens, thinly sliced (about 1 cup) 1 tablespoon coarsely chopped garlic, plus 1 garlic clove, quartered 1 1/2 cups thinly sliced wild greens (such as baby spinach, tender Swiss chard leaves, mustard greens, miner’s lettuce, dandelion greens, orache, outer leaves of escarole or romaine lettuce, and/or beet greens) 1 teaspoon toasted fennel seeds, freshly ground or crushed in a mortar Freshly ground black pepper 1/4 cup chopped fresh mint 1/2 cup crumbled feta cheese 1 half leg of lamb (3 1/2 to 4 pounds), semi-boned and butterflied (with shank bone) Coarse salt 1 teaspoon dried Greek oregano, crumbled 1/2 cup dry white wine, plus more if needed Okra, Onion, and Tomato Stew, optional Phyllo Rolls with Wild Greens, optional...