Preparation Time: 20.0 minutes Cooking Time: 120.0 minutes (2.0 hours) Servings: 14.0
Ingredients
• 1.0 (64.0-80.0 oz / 1814g-2268g) grass-fed boneless leg of lamb
• 0.66 oz / 18.7g olive oil, divided
• 0.88 oz / 25g scallions, chopped
• 2.0 garlic cloves (approx. 0.35 oz / 10g), minced
• 1.06 oz / 30g fresh spinach leaves
• 0.7 oz / 20g sun-dried tomatoes (packed in oil), chopped
• 0.21 oz / 6g fresh basil leaves, chopped
• 0.6 oz / 17g pine nuts
• 0.21 oz / 6g lemon pepper, divided
• 2.64 oz / 75g feta cheese, crumbled
• Kitchen string
Directions
1. Preheat Oven: Preheat the oven to 325ºF (165ºC). Place a greased rack into a roasting pan.
2. Prepare the Stuffing:
o Heat 0.33 oz / 9.3g of olive oil (half of the total) in a wok over medium heat.
o Sauté the scallion and garlic.
o Stir in the spinach, sun-dried tomatoes, basil, pine nuts, and 0.1 oz / 3g of the lemon pepper (half of the total). Cook for 3.0 minutes.
o Pull off the heat and stir in the feta cheese. Set aside.
3. Stuff and Roll the Lamb:
o Remove the strings from the leg of lamb and open it.
o Place the stuffing in the center of the meat evenly and roll to seal the filling.
o Tie the leg of lamb with kitchen string.
4. Season and Roast:
o Coat the rolled leg of lamb with the remaining 0.33 oz / 9.3g of oil.
o Sprinkle with the remaining 0.1 oz / 3g of lemon pepper.
o Arrange the rolled leg of lamb into the prepared roasting pan.
5. Roast: Roast for 120.0 minutes (2.0 hours), or until a meat thermometer inserted into the thickest part reads 130-135°F (54-57°C) for medium-rare.
6. Rest and Serve:
o Remove the leg of lamb from the oven and place it onto a cutting board.
o Cover the leg of lamb with foil for 10.0 minutes before slicing.
o Serve.
Nutrition (Per Serving)
• Calories: 340.0
• Fat: 0.54 oz / 15.3g
• Protein: 1.64 oz / 46.6g
