SPINACH AND FETA STUFFED LEG OF LAMB

Spinach and Feta Stuffed Leg of Lamb image

Provided by Poppy

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 15

4 -5 lbs boneless leg of lamb
1 (6 ounce) package spinach leaves, coarsely chopped
1/2 cup chopped fresh mint leaves
1 teaspoon ground black pepper
1 teaspoon salt
2 cloves garlic, minced
1/2 cup feta cheese
1/2 cup chopped onion
1 cup soft breadcrumbs
1/2 cup half-and-half, milk or 1/2 cup cream
2 eggs
olive oil
salt
ground black pepper
2 cups red wine

Steps:

Lay the lamb out flat on work surface, skin side down, pound to thin out as much as you can.
In a bowl, combine all ingredients for filling.
Mix well.
Spread mixture on the lamb evenly.
Roll up jelly roll style.
Tie with string at 1" intervals.
Rub with olive oil and sprinkle with salt and pepper.
Roast in 425 degree oven for 15 minutes, reduce the heat to 325 degrees and roast for an additional hour.
Test for doneness.
Remove lamb from pan and deglaze with wine.
Allow the lamb to rest 10 minutes before slicing and serve with pan drippings.