Easy Roast Leg Of Lamb Stuffed With Spinach Recipe
Summary
Preparation Time30 MinCooking Time2 Hr 30 Min
Ready In3 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings8
HealthyHigh Protein
Ingredients
| 3 1/2 pounds shank half leg of lamb, butterflied | ||
| 1/8 teaspoon each salt and peppe | ||
| Frozen chopped spinach package | 2 , drained | |
| 1 teaspoon olive or canola oil | ||
| 1 shallot or small onion, finely chopped | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| 4 ounces feta or ricotta cheese | ||
Directions
GETTING READY
1. Preheat the oven to 375°F.
2. Using a sharp knife or a pair of kitchen scissors, trim the fat from the lamb.
3. Open out the butterflied leg and pat dry with paper towels.
4. Season lamb inside out with salt and pepper.
5. Press the spinach through a fine mesh with the back of a wooden spoon and squeeze out as much moisture as possible. Place spinach in a bowl.
MAKING
6. In a small nonstick skillet, heat the oil over moderate heat.
7. Add the shallot and garlic and sauté 3 to 4 minutes until soft and golden.
8. Tip into the bowl with the spinach and mix well, adding seasonings if desired.
9. On a meat board, open out the butterflied lamb.
10. Spread the spinach mixture evenly and crumble the cheese on top of the spinach.
11. Roll the butterflied lamb and tie firmly with kitchen string to secure the filling.
12. Place the stuffed leg, seam side down on a rack over a roasting pan.
13. Place in the preheated oven and roast for1 1/2 to 2 1/4 hours until internal temperature of the meat reads 160°F for medium or 170°F for well done.
14. Remove the roast from the oven and allow it to rest for about 10 minutes.
SERVING
15. Slice the roast thinly at a slant using a steak knife.
16. Arrange the slices on a platter and serve with or without gravy or mint sauce.
1. Preheat the oven to 375°F.
2. Using a sharp knife or a pair of kitchen scissors, trim the fat from the lamb.
3. Open out the butterflied leg and pat dry with paper towels.
4. Season lamb inside out with salt and pepper.
5. Press the spinach through a fine mesh with the back of a wooden spoon and squeeze out as much moisture as possible. Place spinach in a bowl.
MAKING
6. In a small nonstick skillet, heat the oil over moderate heat.
7. Add the shallot and garlic and sauté 3 to 4 minutes until soft and golden.
8. Tip into the bowl with the spinach and mix well, adding seasonings if desired.
9. On a meat board, open out the butterflied lamb.
10. Spread the spinach mixture evenly and crumble the cheese on top of the spinach.
11. Roll the butterflied lamb and tie firmly with kitchen string to secure the filling.
12. Place the stuffed leg, seam side down on a rack over a roasting pan.
13. Place in the preheated oven and roast for1 1/2 to 2 1/4 hours until internal temperature of the meat reads 160°F for medium or 170°F for well done.
14. Remove the roast from the oven and allow it to rest for about 10 minutes.
SERVING
15. Slice the roast thinly at a slant using a steak knife.
16. Arrange the slices on a platter and serve with or without gravy or mint sauce.
Chef
