Submitted by Misty Man

Ingredients

2 pounds boneless lamb loin roast 2 tablespoons olive oil, divided 1/4 cup finely chopped onion 2 cloves garlic, finely chopped 1 cup shredded spinach leaves 1/4 cup fresh basil, shredded 2 tablespoons finely chopped sundried tomatoes in olive oil 2 tablespoons pine nuts or sunflower seeds, chopped 2 teaspoons lemon pepper, divided 1/2 cup crumbled feta cheese

Instructions

In medium pan, heat 1 tablespoon olive oil, cook onion and garlic over medium heat for 3 minutes. Mix in spinach, basil, sundried tomatoes, pine nuts and 1 teaspoon lemon pepper. Cook additional 2 to 3 minutes until spinach is wilted. Mix in feta cheese; set aside. Remove all visible fat from meat; slice halfway through meat down center lengthwise. Cover with cling film, and with meat mallet or rolling pin pound to 1-inch thick. Place filling down center of meat; roll and tie with string at 2-inch intervals. Brush with 1 tablespoon olive oil and sprinkle with 1 teaspoon lemon pepper. Place on rack in roasting pan and roast in 325ºF oven to desired degree of rarity: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Cover and let roast stand 10 minutes before carving. Internal temperature will rise approximately 10 degrees

Attributes

- Main meals