American-Style Mediterranean Stuffed Lamb Loin

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
1        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