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Monday
Apr122010

Greek Lamb Stuffed with Spinach and Feta

This is a delicious roast - taking the time to stuff a rolled lamb, beef or pork turns it all up a notch - the stuffing helps to keep the centre moist, and when you marry the fillings well, like spinach with feta, each bite is a perfect combination.

"Recipe by my mum, Marie Ford"– Sarah Ford.


Pictured: Greek Lamb Stuffed with Spinach and Feta

1 boned leg of lamb
1 lemon grated to make 1 tbsp of lemon rind, and for squeezing juice over lamb
Olive oil
2 cloves of garlic, crushed
1 onion, chopped
Couple of handfuls of baby spinach
Bunch of dill, chopped
150g of crumbled feta
Salt and pepper

Preheat oven to 200°C.

Rub lemon juice, olive oil and crushed garlic over the inside and outside of the lamb.

Stuffing – Lightly fry the onion, add the spinach and toss for 1 - 2 minutes, add the dill and toss for 1 - 2 minutes turn off the stove top and add the lemon rind and feta. Stir until feta has binded with ingredients, but be careful not to melt it as it will its texture.

Put stuffing in the lamb and tie it with string to keep it from running out during cooking.

Rub the outside of the lamb with salt and pepper.

Bake for ½ hr, then turn down oven to 180C and bake for a further 1 ½ - 2hrs.

Serves 4 - 6

TasteTip - Spinach is high in iron, but the oxalic acid it contains makes it hard for the body to absorb it. Tea and coffee can also make it harder to absorb, yet drinking a Vitamin C-rich drink with your meal such as orange juice or red wine will help absorption.