- 4 teaspoons olive oil, divided
- 1/4 cup chopped green onions
- 2 cloves garlic, finely chopped
- 1 cup spinach leaves, shredded
- 1/4 cup fresh basil, shredded
- 2 tablespoons finely chopped sundried tomatoes in olive oil, drained
- 2 tablespoons pine nuts
- 2 teaspoons lemon pepper, divided
- 1/2 cup crumbled feta cheese
- 4 to 5 pounds American Lamb leg, boned and rolled
In medium skillet, heat 2 teaspoons olive oil. Cook onion and garlic for 3 minutes. Mix in spinach, basil, sundried tomatoes, pine nuts and 1 teaspoon lemon pepper. Cook additional 2 to 3 minutes until spinach is wilted. Mix in feta cheese; set aside.
Remove netting or strings from leg of lamb and open. Flatten and place stuffing in center of meat; roll back up and re-tie with string. Brush with 2 teaspoons olive oil and sprinkle with 1 teaspoon lemon pepper.
Place leg on rack in roasting pan and roast in 325ºF oven for approximately 2 hours or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Let roast stand covered 10 minutes before slicing. Internal temperature will rise approximately 10 degrees.
Tip: If boneless leg is unavailable in the meat case, ask your supermarket meat cutter to bone a leg.
8 to 10 servings. Preparation time: 20 minutes. Cook time: 2 hours
Nutrition per serving: 434 calories, 35 g protein, 2 g carbohydrate, 31 g total fat (65% calories from fat), 136 mg cholesterol, 0 g fiber, 271 mg sodium, 9 mg niacin, 0.25 mg vitamin B6, 4 mcg vitamin B12, 3 mg iron, 6 mg zinc.
Recipe and image provided by the American Lamb Board