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Easy Roast Leg Of Lamb Stuffed With Spinach

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Ingredients
  Shank half leg of lamb 3 1⁄2 Pound, butterflied
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Frozen chopped spinach 20 Ounce, thawed and drained (2 Packages ,10 Ounces Each)
  Olive oil/Canola oil 1 Teaspoon
  Shallot/Small onion 1 , finely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Feta cheese/Ricotta cheese 4 Ounce
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Dish: 
Stuffing
Ingredient: 
Lamb
Interest: 
Party, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
150 Minutes
Ready In: 
180 Minutes
Servings: 
8

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