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8 servings
Preparation time: 20 minutes
Cook time: 50 minutes
| 1 |
tablespoon lemon juice |
| 1 |
teaspoon honey |
| 3/4 |
teaspoon garlic powder, divided |
| 1/2 |
teaspoon dried thyme, crushed |
| 2 to 2-1/2 |
pounds American Lamb boneless leg roast, rolled and tied |
| 1/2 |
10-ounce package, frozen chopped spinach, thawed and squeezed dry |
| 8 |
green onions, finely chopped |
| 2 |
tablespoons chopped fresh oregano or 2 teaspoons dried oregano, crushed |
| 1/2 |
cup crumbled feta cheese (about 2 ounces) |
| 2 |
tablespoons fine dry bread crumbs |
For rub, combine lemon juice, honey, 1/2 teaspoon garlic powder and thyme. Rub on all surfaces of lamb roast. Combine spinach, green onions, oregano and 1/4 teaspoon garlic powder; mix well. Stir in feta cheese and bread crumbs. Untie lamb roast and place skin-side down on a flat surface. Cut meaty part of roast as necessary to allow it to lie as flat as possible. Do not cut through skin-side of roast. Place stuffing onto roast pressing into meat. Roll up and tie securely. Place on rack in a roasting pan. Roast in 325ºF oven for 20 to 25 minutes per pound or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Slice and serve.
Nutrition per serving: 344 calories, 29 g protein, 5 g carbohydrate, 23 g total fat (61% calories from fat), 109 mg cholesterol, 1 g fiber, 205 mg sodium, 7 mg niacin, 0.22 mg vitamin B6, 3 mcg vitamin B12, 3 mg iron, 5 mg zinc
Recipe and image provided by the American Lamb Board
Legs | Racks
| Loins |
Roasts | Variety
| Marinades |
