Imagine cutting into a perfectly roasted leg of lamb and revealing a hidden treasure of vibrant green spinach and creamy feta cheese that melts in your mouth. This isn't just another lamb recipe - this is a culinary journey that transforms an ordinary dinner into an extraordinary Mediterranean feast. Prepare to impress your guests and tantalize your taste buds with a dish that combines rustic Greek flavors and elegant presentation in one stunning roast.
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs
Cuisine: Greek
Serves: 6 servings
Ingredients
- 1 (4-5 lb) leg of lamb
- 2 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 2 garlic cloves, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the lamb cooks evenly and thoroughly.
- Prepare the leg of lamb by trimming any excess fat. Use a sharp knife to make a deep incision along the length of the leg, creating a pocket for the stuffing. Be careful not to cut all the way through the meat.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Stir occasionally to ensure even cooking.
- Remove the skillet from heat and let the spinach mixture cool slightly. Once cooled, mix in the crumbled feta cheese. Season with salt and pepper to taste.
- Stuff the spinach and feta mixture into the pocket of the leg of lamb, spreading it evenly. Use kitchen twine to tie the lamb closed, securing the stuffing inside. This will help maintain the shape and keep the filling from spilling out during cooking.
- Rub the outside of the leg of lamb with olive oil and season generously with salt and pepper, ensuring an even coating.
- Place the stuffed leg of lamb on a roasting rack in a roasting pan. This will allow air to circulate around the meat and help it cook evenly.
- Roast the lamb in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Use a meat thermometer to check the temperature in the thickest part of the meat.
- Once cooked, remove the lamb from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
- Carve the lamb into slices, being careful to include some of the spinach and feta stuffing in each serving. Serve with your choice of sides, such as roasted vegetables or a Greek salad.
Tips
- Temperature is Key: Always use a meat thermometer to ensure perfect doneness. For medium-rare, aim for 145°F (63°C).
- Resting Matters: Let your lamb rest for at least 15 minutes after cooking. This allows juices to redistribute, ensuring each slice is incredibly tender and flavorful.
- Stuffing Technique: When creating the pocket for stuffing, use a sharp knife and be careful not to cut completely through the meat. A uniform pocket helps even cooking and stuffing distribution.
- Seasoning Secrets: Don't be shy with salt and pepper. Generously season both the inside of the pocket and the exterior of the lamb for maximum flavor.
- Choose Quality Ingredients: Select fresh, high-quality lamb and use fresh spinach for the best taste and texture.
- Twine is Your Friend: Use kitchen twine to secure the lamb and keep the stuffing intact during roasting.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 45g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 140mg
