Lamb Flank Steak Stuffed With Bitter Greens

INGREDIENTS

INSTRUCTIONS

Wash mustard greens thoroughly under cold running water and cut away
tough stems. Chop coarsely. Combine garlic and 1 ttablespoon olive  oil
in skillet and place over medium heat. Cook until garlic turns
translucent, about 3 minutes. Add greens and cook, stirring. First
water clinging to greens will evaporate, then greens will give up
their internal liquid. After about 10 minutes, that will evaporate
too. Stir frequently to keep garlic from scorching. When liquid has
evaporated, combine greens, bread crumbs and cheese in work bowl of
food processor and pulse 4 or 5 times to chop. Mixture should form
sticky mass. Do not overprocess to puree. Taste and adjust salt to
taste, remembering that Pecorino is naturally salty. Place 1 slice of
flank steak on work surface and cover with plastic wrap. Using meat
pounder or rolling pin, pound slice to roughly 1/4-inch thickness. Do
this by striking middle of meat with glancing blows that spread to
edges. Occasionally change position of meat 90 degrees to make sure
meat spreads out evenly in all directions. Plastic wrap will keep  meat
from sticking to pounder. Meat should be light pink when thin  enough.
Repeat using all flank steak. Cut each slice into roughly 3-  by 3-inch
sections. Place about 1/2 tablespoon of greens mixture in  center of
each slice and roll up. Fasten closed with toothpick. Place  on plate
and sprinkle with flour. Toss to dust well. Heat remaining 3
tablespoons olive oil over medium-high heat in skillet large enough  to
hold all lamb pieces in 1 layer. When oil is quite hot, add lamb
pieces and brown well on both sides, about 5 minutes per side. When
browned, remove lamb pieces and drain all but 1 tablespoon fat. Add
celery and cook, scraping bottom of pan to get up as many browned  bits
as possible. After 5 minutes, add carrots and cook 5 minutes  more.
Finally, add onion and cook until softened, about 5 minutes.  Stir
tomato paste into wine and add to pan. Return lamb pieces to  pan,
reduce heat to medium-low, cover tightly and cook 15 minutes.  Turn
pieces, add mushrooms, cover again and cook until lamb is tender
enough to pierce easily with sharp knife, about 10 minutes more.
Season vegetables to taste with salt and generous grinding of black
pepper and sprinkle with parsley. Yields 4 servings.  Each serving
contains: 490 calories; 421 mg sodium; 61 mg  cholesterol; 21 grams
fat; 31 grams carbohydrates; 28 grams protein;  Recipe Source: Los
Angeles Times - 12-27-1998  Formatted for Mastercook by Lynn Thomas -
Lynn_Thomas@prodigy.net  Converted by MM_Buster v2.0l.

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