Stuffed Greek Style Lamb

This Greek-style lamb dish makes an elegant presentation:

the lamb is butterflied and stuffed with a spinach and haloumi filling.



Stuffed Greek Style Lamb served with Eggplant Bowls, Skewers & Tzatziki

INGREDIENTS (Serves 2 to 3 people)

2 Garlic Clove, crushed

1 Tsp Olive Oil

50 g Baby Spinach, chopped

85 g Haloumi or Feta, finely chopped

Sea Salt 

Freshly Ground Pepper

840 g Boneless Butterflied Leg of Lamb, trimmed

METHOD

Preheat the oven to 200 degrees Celsius.

In a small fry pan, saute garlic in oil for 2-3 minutes.

Remove from the heat; stir in the spinach, haloumi, and season with salt and pepper.

Untie lamb and open it so it lies flat; flatten further if necessary to be approx 3cm thickness.

Spread spinach mixture over meat to within 2 cm of edges.

Starting with a short side, roll up lamb and tuck ends in; tie with kitchen string at 4cm intervals.

Season the outside with salt and pepper.

Place seam side down on a rack in a shallow roasting pan.

Cover with foil and bake at 200 degrees Celsius for 45 minutes to 1 hour. Depending on how you enjoy your lamb cooked.

Uncover; bake 15 minutes longer or until browned.

Let stand for 10-15 minutes before slicing.                

Serve immediately with my simple greek salad and parmesan roast potatoes or my eggplant bowls and vegetable skewers.

Simple Greek Salad Recipe:
http://beccannonsrecipes.blogspot.com/2011/06/my-simple-greek-salad.html

Parmesan Roast Potato Recipe:
http://beccannonsrecipes.blogspot.com/2011/07/parmesan-roast-potatoes.html

Eggplant Bowl Recipe:
http://beccannonsrecipes.blogspot.com/2011/11/greek-eggplant-bowls.html

Spring Vegetable Skewer Recipe:
http://beccannonsrecipes.blogspot.com/2011/11/grilled-spring-vegetable-skewers.html