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1
Preheat the oven to 375 degrees.
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2
Steam two-thirds of the spinach for a few minutes, or until it is just wilted.
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3
Rinse under cold running water.
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4
Squeeze out all of the excess water and chop coarsely.
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5
Put the chopped spinach in a large bowl, add the rest of the stuffing ingredients and mix well.
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6
Steam the remaining spinach leaves along with the dandelion leaves and chicory until barely wilted.
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7
Rinse under cold running water until cool.
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8
Pat dry and set aside.
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9
Lay the leg of lamb, fat side down, on a flat surface.
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10
Spread the stuffing over the meat.
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11
Starting with the smallest end, roll up the meat lengthwise like a jellyroll.
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12
Tie it tightly with butcher's string.
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13
Heat the oil in a large cast-iron skillet over medium-high heat until it is hot.
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14
Carefully put the lamb in the skillet and sear it on 4 sides, about 4 minutes per side, until golden brown all over.
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15
Lower the heat, take the leg out of the pan and set it aside.
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16
Gently scrape any burned pieces or fat from the bottom of the pan and discard.
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17
Add the vinegar and wine.
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18
Bring the liquid to a boil and simmer until it reduces to 1/4 cup, about 3 minutes.
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19
Add the chicken broth and apple cider.
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20
Put the lamb back into the skillet.
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21
Drape the greens on top of the meat, crosswise.
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22
Lay the remaining greens in the bottom of the pan.
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23
Set the pan in the oven and roast the lamb for 30 minutes, basting continually.
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24
Turn the lamb over, add the parsnips to the skillet and continue to roast for an additional 20 minutes.
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25
Test for doneness by inserting a meat thermometer in the large end of the leg.
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26
The thermometer should read 125 degrees for rare meat, or 130 degrees for medium rare.
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27
Let the lamb rest for at least 20 minutes before carving.
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28
Keep the greens and parsnips warm and serve alongside the sliced lamb.
