- 7 Tbs – Olive Oil
- 1 1/2 Cups – Swiss Chard, cleaned
- 1 1/2 Cups – Arugula, cleaned
- 1 Cup – Spinach, cleaned
- 1 - Medium Yellow Onion, cut into 1/2 inch dice (about 1 cup)
- 1 Cup - White Mushrooms, diced small
- 1 Cup - Shiitake Mushrooms, stemmed and diced small
- 1/2 Cup – 1 – Sprig of Rosemary
- Fresh Basil, chopped
- White Pepper
- 1/2 Saddle of Lamb, boneless (6 or 7 lbs), with flank pounded to a 1/2 inch thickness (you can have a butcher at Vince & Joe’s take care of this.)
- 2 Tbs – Vegetable Oil
- 2 – Garlic cloves
- Preheat the oven to 400 degrees, Heat 2 tbs. of the olive oil in a large sauté pan over medium heat. Add the Swiss Chard, Arugula and Spinach and gently toss until the leaves are wilted but not completely cooked. Transfer to a colander to cool.
- Add 2 more tbs. of olive oil to the pan over medium-low heat. Add the onion and cook, stirring frequently, for 10 minutes, until soft but not brown. Pour the cooked onion into the colander with the greens. Add the remaining 3 tbs. of olive oil to the pan and increase the heat to medium-high. Add the white mushrooms and shiitakes and sauté until nicely browned, about 10 minutes. Add the mushrooms to the colander and press the contents to squeeze out excess moistures and fat. Add the basil, a pinch of salt, and a pinch of white pepper, and toss to combine.
- Working on a large cutting board or baking sheet, season the boneless leg of lamb, then cut 6 pieces of butchers twine, about 12 inches each, and lay them on the board, left to right, about 2 inches apart. Spread the greens-mushrooms’ mixture evenly across the lamb, leaving a 2 inch border along the edges of the meat. Bind the meat with the lengths of twine (its easiest to tie the middle first, then each end.)
- Heat a large ovenproof sauté pan or roasting pan over a high flame. Add the vegetable oil. When it begins to smoke, and the rolled lamb and brown well on all sides, about 3 minutes per side. Add the garlic and rosemary to the pan and place in the preheated oven. For medium, cook for 25 minutes (or until the internal temp is 140 degrees, for well-done, about 30 minutes (or internal temp of 160 degrees). Bear in mind that the cooking process continues outside of the oven so remove the meat when its temperature is 10 degrees less than the desired outcome. Let the roast rest for 10 minutes before cutting into 1 inch slices to serve.
Wine Pairing Feature – Recommended by Ted Ross, Vince & Joe’s Sommelier Domaine Sainte – Cotes du Rhone Villages, France - $14.99 750 ml “Brilliant, Old World Red, made from Grenade and Syrah. Full bodied and spicy.”