Stuffed Leg of Lamb

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Wash and remove large stems from spinach.
  • Heat olive oil in pan and add spinach.
  • Cook until wilted.
  • Add salt & pepper.
  • Place in a strainer to drain.
  • When cool to the touch squeeze excess moisture from spinach and set aside.
  • Toast pine nuts for 10 minutes in 350F oven.
  • Set aside.
  • Spread lamb out on cutting board.
  • Pound to make it an even thickness all over.
  • Season lamb with salt & pepper, minced garlic and chopped rosemary.
  • Layer on in this order spinach, pinenuts, red peppers & cheese.
  • Roll tightly and tie with cotton string.
  • Heat heavy skillet ( I use cast iron).
  • Add vegetable oil and sear on all sides.
  • Place in roasting pan and roast 375F for about 1 1/2 hours for medium.
Advertisement