Greek-Style Lamb Leg Roast

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