STUFFED LEG OF LAMB
Steps:
- Wash and remove large stems from spinach. Heat olive oil in large pan and add spinach. Cook until wilted. Add salt & pepper. Place in strainer and drain. When cool to the touch, squeeze excess water from spinach and set aside. Roast pine nuts in skillet on top of stove at medium heat until golden brown. Set aside to cool. Spread lamb out flat on cutting board. Pound lamb with meat mallet to even thickness. Preheat ovento 375 degrees F. Season lamb with salt and pepper and rub with minced garic and chopped rosemary. Layer with spinach, pine nuts, red pepper and cheese. Roll tightly and tie with unwaxed string. Season with salt & pepper. Heat heavy skillet or cast iron pan. Add vegetable oil and sear lamb on all sides. Place in roasting pan and roast in the oven for approx. 1 1/2 hours for medium.
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