Dom’s Kashi & Collard Green Stuffed, Wine Marinated Leg of Lamb with Elephant Garlic
Elephant garlic is really key to this dish, it’s mildness lets you get nice big pieces without it being overwhelming. Throughout the dish I used a mandolin so I have these large, lovely thin slices of garlic throughout so you get that great texture. The marinade both tenderizes and mitigates the gameyness of lamb. This recipe would also work well with goat if you prefer.
1 deboned leg of lamb
¾ of a bottle of red wine
2 cups stock
3 large bulbs of Elephant Garlic run through a mandolin
4 stalks of scallions roughly chopped
1 teaspoon cumin
4 tablespoons of olive oil
2 tablespoons rosemary
3 tablespoons dried oregano
1 tablespoon black pepper
2 tablespoons salt
2 teaspoons paprika
For stuffing 1 cup kashi 1 egg 4 tablespoons olive oil 2 ½ cups stock ½ pound chopped collard greens 3 cloves Elephant Garlic run through a mandolin salt, pepper and spice to taste oregano a dash of cumin a dash of paprika It is easiest to make the kashi ahead of time so that it is well cooled long before being used as stuffing, to make it just follow the instructions on the box and add in the garlic, collards and seasonings. You also have the option of using cous cous as the base of the stuffing but frankly, the kashi was on sale & I wanted to try something a bit different.
With the lamb, debone (or purchase that way) and divide it into to fairly equal sized pieces, poke heavily with a fork, butterfly somewhat, in order to facilitate stuffing & smack around a bit with a tenderizing mallet.
Take a lidded container and put a layer of rough cut scallions, rosemary & garlic, then the lamb and put another layer of the same and pour the wine, juice, oil & spice mixture until it is just covered. Secure the lid and let it marinate at least 12 hours.
Once the lamb has marinated properly remove briefly from the liquid and add another layer of the elephant garlic slices (remember it’s mild so you won’t kill the dish) some olive oil, then the stuffing and tie it up with butcher’s string. While you do this it’s a good idea to start pre heating your oven to about 225 degrees Fahrenheit.
Place the tied stuffed lamb, skin side up, in a deep baking pan lubricated with a little olive oil and put into the oven at 225 for about 4 hours or until done, (internal temp of around 14o degrees) occasionally checking the dish.
Transfer the marinade to a saucepan and bring to a boil, then lower to a simmer and add the pan drippings from the lamb and reduce until it’s a light textured sauce.