American Style Mediterranean Stuffed Lamb Loin Recipe
Ingredients
| Round steak | 2 Pound | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Onion | 1 Medium, chopped | |
| Green pepper | 1 Small, chopped | |
| Garlic | 1 Clove (5gm), pressed | |
| Tomatoes - 2 cans (16-oz.), coarsely chopped | ||
| Hominy - 1 can (15-oz.), drained | ||
| Green chilies - 1 can (4-oz.), drained & diced | ||
| Beef broth | 2 Can (10oz) | |
| Olive oil | 3 Tablespoon, divided | |
| Onion | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm) | |
| Spinach | 1 Cup (16 tbs), shredded | |
| Basil | 1/4 Cup (16 tbs), shredded | |
| Sundried tomatoes in olive oil - 2 tablespoons, finely chopped | ||
| Pine nuts or sunflower seeds - 2 tablespoons, chopped | ||
| Lemon pepper | 2 Teaspoon, divided | |
| Feta cheese | 1/2 Cup (16 tbs), crumbled | |
| Fresh American lamb sirloin roast - 1 3/4 to 2 pounds, deboned | ||
| Pepper jelly - 1/3 cup | ||
| Worcestershire sauce | 1 Tablespoon | |
| Chili powder | 1 Tablespoon | |
| Cumin | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
Directions
GETTING READY
1) Preheat the oven to 160° F.
MAKING
2) Take a medium skillet and heat 2 tablespoons of olive oil in it. Saute garlic and onion in it for about 3 minutes.
3) Add sundried tomatoes, basil, spinach, 1 teaspoon lemon pepper and pine nuts. Cook for another 2-3 minutes or until spinach is wilted.
4) Add feta cheese and set aside.
5) Remove fat from meat and pound it to 1 inch thickness.
6) Place the filling in the center of meat and roll it. Tie with strings at 2 inch intervals. Brush with a tablespoon of olive oil and sprinkle 1 teaspoon lemon pepper.
7) Cover and place in the oven and roast to the desired degree of doneness.
SERVING
8) Carve the lamb and serve hot.
1) Preheat the oven to 160° F.
MAKING
2) Take a medium skillet and heat 2 tablespoons of olive oil in it. Saute garlic and onion in it for about 3 minutes.
3) Add sundried tomatoes, basil, spinach, 1 teaspoon lemon pepper and pine nuts. Cook for another 2-3 minutes or until spinach is wilted.
4) Add feta cheese and set aside.
5) Remove fat from meat and pound it to 1 inch thickness.
6) Place the filling in the center of meat and roll it. Tie with strings at 2 inch intervals. Brush with a tablespoon of olive oil and sprinkle 1 teaspoon lemon pepper.
7) Cover and place in the oven and roast to the desired degree of doneness.
SERVING
8) Carve the lamb and serve hot.
Chef
