Start to finish: 2 hours 30 minutes
4 teaspoons olive oil, divided
1/4 cup chopped green onions
2 cloves garlic, finely chopped
1 cup spinach leaves, shredded
1/4 cup fresh basil, shredded
2 tablespoons finely chopped sundried tomatoes in olive oil, drained
2 tablespoons pine nuts
2 teaspoons lemon pepper, divided
1/2 cup crumbled feta cheese
4 pounds American Lamb leg, boned and rolled (4 to 5)
Servings: 8
1. In medium skillet, heat 2 teaspoons olive oil. Cook onion and garlic 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 netting or strings from leg of lamb and open. Flatten and place stuffing in center of meat; roll back up and re-tie with string. Brush with 2 teaspoons olive oil and sprinkle with 1 teaspoon lemon pepper.
3. Place leg on rack in roasting pan and roast in 325ºF oven for approximately 2 hours or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Let roast stand covered 10 minutes before slicing. Internal temperature will rise approximately 10 degrees.
Notes: Tip: If boneless leg is unavailable in the meat case, ask your supermarket meat cutter to bone a leg.
4 teaspoons olive oil, divided
1/4 cup chopped green onions
2 cloves garlic, finely chopped
1 cup spinach leaves, shredded
1/4 cup fresh basil, shredded
2 tablespoons finely chopped sundried tomatoes in olive oil, drained
2 tablespoons pine nuts
2 teaspoons lemon pepper, divided
1/2 cup crumbled feta cheese
4 pounds American Lamb leg, boned and rolled (4 to 5)
Servings: 8
1. In medium skillet, heat 2 teaspoons olive oil. Cook onion and garlic 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 netting or strings from leg of lamb and open. Flatten and place stuffing in center of meat; roll back up and re-tie with string. Brush with 2 teaspoons olive oil and sprinkle with 1 teaspoon lemon pepper.
3. Place leg on rack in roasting pan and roast in 325ºF oven for approximately 2 hours or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Let roast stand covered 10 minutes before slicing. Internal temperature will rise approximately 10 degrees.
Notes: Tip: If boneless leg is unavailable in the meat case, ask your supermarket meat cutter to bone a leg.
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