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Serves 8
Preparation time: 15 minutes
Cook time: 1 hour 30 minutes
2
|
tablespoons olive oil, divided |
| 1/4 |
cup finely chopped onion |
| 2 |
cloves garlic, finely chopped |
| 2 |
cup shredded spinach leaves |
| 1/4 |
cup fresh basil, shredded |
| 2 |
tablespoons finely chopped sundried tomatoes in olive oil |
| 2 |
tablespoons pine nuts or sunflower seeds, chopped |
| 2 |
teaspoons lemon pepper, divided |
| 1/2 |
cup crumbled feta cheese |
| 1-3/4 to 2 |
pounds boneless American Lamb sirloin roast |
In medium skillet, heat 1 tablespoon olive oil, cook onion and garlic over medium heat 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 all visible fat from meat; slice halfway through meat down center lengthwise. Cover with plastic wrap, and with meat mallet pound to 1-inch thick. Place filling down center of meat; roll and tie with string at 2-inch intervals. Brush with 1 tablespoon olive oil and sprinkle with 1 teaspoon lemon pepper.
Place on rack in roasting pan and roast in 325ºF oven to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Cover and let roast stand 10 minutes before carving. Internal temperature will rise approximately 10 degrees.
Nutrition per serving: 314 calories, 23 g protein, 2 g carbohydrate, 23 g total fat (67% calories from fat), 89 mg cholesterol, 0.4 g fiber, 282 mg sodium, 6 mg niacin,0.20 mg vitamin B6, 2 mcg vitamin B12, 2 mg iron, 4 mg zinc.
Recipe and image provided by the American Lamb Board
Legs | Racks
| Loins |
Roasts | Variety
| Marinades |
