Boned Stuffed Leg of Lamb
Equipment
- Good-sized needle and string.
Ingredients
- 1 leg of lamb boned, and butterflied
- salt and pepper to taste
- 2 pkgs frozen chopped spinach defrosted and drained
- 4 cloves garlic chopped fine
- 1 medium onion chopped fine
- 2 eggs
- 2 Tbsp basil
- 2 Tbsp oregano
- 4 Tbsp dried dill
- 1 cup flavored bread crumbs
- ½ lb Feta cheese crumbled
- white wine optional, to taste
Instructions
- Salt and pepper the lamb. Using the needle and strong string, sew up the lamb into a pocket, leaving a 4 inch opening for stuffing
- Prepare the stuffing: Combine all the other ingredients except the dill. If mixture is too dry, add a bit of white wine, but keep the mixture stiff.
- Stuff the lamb. Sew up the pocket securely. The lamb should be in a cylinder, securely sewn up.
- Liberally cover the lamb with salt, pepper and dill.
- Cooking: Place on roasting rack and cook at 350F until internal temperature is 120F (this will be medium; cook 10 minutes longer if you like your lamb medium-well done)
- Alternatively, cook on a rotisserie over barbecue, or in oven until desired doneness.
- Serve with oven browned potatoes and a full-bodied red wine.
