Start to finish: 1 hour
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 pounds boneless American Lamb sirloin roast (1 3/4 to 2)
Servings: 8
1. 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.
2. 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.
3. 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.
Preparation Time: 15 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 pounds boneless American Lamb sirloin roast (1 3/4 to 2)
Servings: 8
1. 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.
2. 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.
3. 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.
Preparation Time: 15 minutes