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Greek Stuffed Lamb Roll

Greek Stuffed Lamb Roll

Giorgos Tsoulis
4.91 from 116 votes
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Main Course
Cuisine Greek
Servings 9 servings

Ingredients
 
 

  • 2 kg leg of lamb deboned and butterflied (suitable to make a roll)
  • 70 g feta cheese
  • 50 g baby spinach
  • 8 cherry tomatoes cut in half (or dried tomatoes)
  • salt
  • pepper
  • extra virgin olive oil

Instructions
 

  • Preheat the oven to 180° C/356° F, fan assisted.
  • Spread the lamb out on a clean work surface. Drizzle with olive oil and season with salt and pepper. Rub it into the meat with your fingers to coat it.
  • Place the cherry tomatoes, baby spinach and feta cheese on the lamb. Fold the outer edges inward a little and then begin rolling the lamb all the way to the end.
  • When you have created a nice, tight roll, tie it securely with kitchen twine. Wrap it in parchment paper and then aluminum foil. Roast for 2–2 ½ hours.
  • When ready, remove from the oven, remove the wrappings, cut into slices, and serve.

Notes

Chef’s tip: You can add sun dried tomatoes instead of cherry tomatoes and regular spinach instead of baby spinach.
Stuffed Lamb Roll
Greek Stuffed Lamb Roll
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