Greek Stuffed Lamb Roll
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.
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