Imagine the tantalizing aroma of a perfectly slow-roasted leg of lamb wafting through your kitchen, drawing everyone to the table in eager anticipation. This Mediterranean delight is not just a meal; it's an experience that transforms any gathering into a feast. Stuffed with vibrant spinach, creamy feta, and a hint of garlic, this dish is a showstopper that will leave your guests raving. Ready to impress? Dive into our recipe for Slow Roasted Stuffed Leg of Lamb and discover the secrets to creating a succulent masterpiece that’s worth every minute of cooking!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 1 leg of lamb, boned and butterflied
- 2 cups spinach, chopped
- 1 cup feta cheese, crumbled
- 1 cup breadcrumbs
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 325°F (160°C). This temperature is ideal for slow roasting the lamb, allowing the flavors to meld beautifully.
- In a mixing bowl, combine the chopped spinach, crumbled feta cheese, breadcrumbs, and minced garlic. Season the mixture with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
- Lay the butterflied leg of lamb flat on a clean surface, with the meat side facing up. Generously season the inside of the lamb with salt and pepper.
- Evenly spread the spinach and feta mixture over the inside of the lamb, leaving a small border around the edges to prevent the filling from spilling out during cooking.
- Starting from one end, carefully roll the lamb tightly around the filling, creating a log shape. Use kitchen twine to tie the rolled lamb at intervals to secure the filling inside. This will help maintain its shape during cooking.
- Place the stuffed leg of lamb in a roasting pan. Drizzle olive oil over the top of the lamb, ensuring it is well coated. This will help to keep the meat moist and enhance the flavor.
- Insert the roasting pan into the preheated oven and roast the lamb for approximately 3 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare. Use a meat thermometer to check the temperature for accuracy.
- During the last hour of cooking, you can baste the lamb with the juices in the pan to keep it moist and flavorful.
- Once cooked, remove the lamb from the oven and let it rest for at least 15-20 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is tender and juicy.
- After resting, carefully slice the stuffed leg of lamb into thick slices and serve warm. Pair it with your favorite Mediterranean side dishes for a complete meal.
Tips
- Choose Quality Meat: Opt for a fresh, high-quality leg of lamb to ensure maximum flavor and tenderness. If possible, ask your butcher for a well-marbled cut.
- Season Generously: Don't skimp on seasoning! A good amount of salt and pepper on both the inside and outside of the lamb enhances the overall taste.
- Let It Rest: After roasting, allow the lamb to rest for 15-20 minutes before slicing. This step is crucial for juicy, flavorful slices, as it lets the juices redistribute.
- Baste for Moisture: During the last hour of cooking, baste the lamb with its own juices to keep the meat moist and enhance its flavor profile.
- Use a Meat Thermometer: For perfect doneness, use a meat thermometer. Aim for an internal temperature of 145°F (63°C) for medium-rare.
- Pair Wisely: Serve the stuffed lamb with Mediterranean sides like roasted vegetables, tzatziki, or a fresh Greek salad to complement the rich flavors of the dish.
- Experiment with Herbs: Feel free to add herbs like rosemary or thyme to the stuffing for an extra layer of flavor that pairs beautifully with lamb.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 45g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 130mg
