Boneless Leg of Lamb Stuffed with Swiss Chard and Feta
| Yield: | 1 Servings |
| Categories: |
| 1 | lb | Swiss chard; the stems discarded and the leaves chopped coarse |
| 6 | lg | Garlic cloves; sliced thin lengthwise |
| 3 | tb | Olive oil |
| 1/4 | lb | Feta; crumbled, (about 3/4 cup) |
| 1 | 8-pound leg of lamb; boned, butterflied, and trimmed well, (4 to 5 pounds boneless) | |
| 1 1/2 | ts | Crumbled dried rosemary; or to taste |
| 1 | Onion; sliced | |
| 1 | c | Dry red wine |
| 1 1/2 | c | Beef broth |
| 1/2 | c | Water |
| 1 | tb | Cornstarch dissolved in 2 tablespoons cold water |
| Spiced quinoa timbales and honey-glazed baby carrots; (recipes follow) as accompaniments |
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