Spinach & Feta Stuffed Leg of Lamb

Visually stunning when sliced, the combined flavors of the stuffing and lamb are just delicious.

 

Sicilian Lemon Balsamic Vinegar
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Ingredients

  • 1 (6 pound) leg of lamb, boned and butterflied
  • 5 tablespoon The Olive Scene Bold Extra Virgin Olive Oil, divided
  • 1 tablespoon The Olive Scene Sicilian Lemon Balsamic Vinegar
  • 1 teaspoon sea salt 
  • 1 teaspoon freshly ground black pepper
  • ½ tsp Kirmizi Aci Biber (available at The Olive Scene), (or ¼ tsp crushed red pepper mixed with ¼ tsp Paprika)  
  • 1 teaspoon fresh basil
  • 1 teaspoon fresh oregano
  • 1 onion, chopped 
  • 2  (10 ounce) bags fresh baby spinach leaves 
  • 2 clove garlic, crushed
  • 8 ounces feta or goat cheese

Instructions

  1. Preheat an oven to 400 degrees.
  2. Mix 1 tablespoon olive oil and 1 tablespoon vinegar in a small bowl and set aside.
  3. Heat 2 tablespoons olive oil in a large frying pan, add the onions and sauté until soft. Add the garlic and spinach, and cook until spinach is soft. 
  4. Remove pan from heat and let the mixture cool, then gently fold in the cheese and set aside.
  5. In a small bowl, mix together the salt, pepper and red pepper, and herbs, and set aside.
  6. Remove netting or twine from around the leg of lamb, and spread the roast on a cutting board with the cut side up. With a sharp paring knife, cut away any excess fatty areas, and make ½ -inch deep slits in the meat about 2 inches apart, being careful not to cut through the meat completely, but deep enough to help the meat lie flat. 
  7. Cover the meat with a sturdy piece of plastic wrap, and pound with a mallet until the roast is about 3/4 inch thick everywhere, and 12 to 14 inches square.
  8. Rub ½ of the oil/vinegar mixture into the meat, and sprinkle with ½ of the salt and pepper mixture, rubbing it in with your fingers.  Spread the spinach mixture over the top of the meat, leaving a 1/2 inch clear border at the edges.
  9. Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2-inch intervals. It's okay if a little stuffing protrudes from the sides of the roast. Rub the roast with the remaining oil/vinegar mixture and then the spice/herb mixture.
  10. Heat the last 2 tablespoon of olive oil in a heavy oven-proof or cast-iron skillet over medium-high heat, and sear the roast on all sides, until golden brown. Be sure to sear the ends as well. 
  11. Lay the roast in the skillet, place into the preheated oven, and roast to your desired doneness, or to an internal temperature of 145 degrees for medium, which is about 40 minutes. Remove the roast from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm spot 10 to 15 minutes before slicing.

*Serve with Roasted Brussel Sprouts, Beets Island Style, or Glazed Carrots