Marinated and Stuffed Greek Leg of Lamb
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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4 pounds lamb leg -- boneless
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried rosemary
1 tablespoon minced garlic
1/2 cup olive oil
1/3 cup lemon juice
2 tablespoons lemon juice
1 can spinach
10 ounces feta cheese -- crumbled
Lay a large sheet of plastic wrap in a baking dish or roaster and open out
the boned leg of lamb on it (see NOTE). Sprinkle herbs and garlic over
the interior surface of the lamb; pour lemon and olive oil over all. Roll
the leg of lamb up, making sure some of the olive oil/lemon mixture gets
rubbed on the exterior, and wrap tightly in the plastic wrap. Let
marinate for 3-4 hours -- if marinating in the refrigerator, remove from
refrigerator one hour before cooking.
Preheat oven to 500 degrees.
Drain the spinach thoroughly and squeeze out as much liquid as possible.
In a bowl, combine spinach, lemon juice and feta cheese; toss to combine
Open the plastic wrap, spreading out the leg of lamb again. Spoon the
spinach mixture down the middle of the leg of lamb so that when the leg is
rolled, the filling will be enclosed.
Roll the leg of lamb tightly, tying it firmly closed with cooking twine or
elastic cooking ties. The outer surface of the leg of lamb should have a
fat layer; place the leg in the baking dish fat side up. Pour any
remaining marinade over the lamb.
Place lamb in preheated 500 degree oven for 15 minutes. At the end of 15
minutes, reduce heat to 350 degrees and continue cooking for 15 minutes
per pound, one hour for a 4-pound leg of lamb.
Remove lamb from oven. Let rest 15 minutes before carving -- IMPORTANT!!
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Per Serving (excluding unknown items): 847 Calories; 69g Fat (73.7%
calories from fat); 50g Protein; 5g Carbohydrate; 1g Dietary Fiber; 207mg
Cholesterol; 666mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 0
Vegetable; 0 Fruit; 9 1/2 Fat.
NOTES : Sam's Club or Costco sells pre-boned legs of lamb very reasonably,
and these work perfectly for this dish; however, you may need to
cut a bit to make more crannies to fill in the interior so there
aren't any disproportionately thick meat areas. You can also buy
a whole leg of lamb of appropriate size to give 4 pounds boned
weight, and either bone it yourself or have the store's butcher
bone it for you. Tell him you'd like it butterflied for stuffing.
Then take the bones home for stock!