ROASTED STUFFED DOUBLE LAMB LOIN
Steps:
- Make the spinach stuffing by sauteing 1/4 cup onions and garlic in the oil and butter. Add spinach and saute until wilted. Adjust seasoning with salt and pepper. Cool and combine with breadcrumbs and feta cheese.
- Make the sun-dried tomato mixture by soaking the tomatoes to soften, drain and chop finely. Saute remaining 1/4 cup onions over medium-high heat until translucent. Add chopped tomatoes, heat thoroughly. Adjust seasoning with salt and pepper.
- Preheat the oven to 375 degrees F.
- Lay out loin, meat side up, trim away excess fat and sinew. Lay spinach/feta mixture between the 2 loins. Roll over the right flap and tightly pack it around the left loin. Roll the newly formed double loin over the left flap, cut off excess. Tie the roast tightly. Use a steel or wooden spoon to create a hole down the entire length of the lamb loin on each side of the stuffing. Using a pastry bag, pipe the tomato mixture into each hole. Season with salt and pepper. Brown over medium high heat. Roast for approximately 30 minutes. Check doneness with meat thermometer -- 120 degrees.
SPINACH-STUFFED LAMB
This meaty entree is great for the holidays. A stuffing made with spinach, garlic and goat cheese makes it extra-special. -Peggy Fleming
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, saute minced garlic in oil for 2-3 minutes. Remove from the heat; stir in the spinach, cheese, 1/2 teaspoon salt and 1/8 teaspoon pepper., Untie lamb and open so it lies flat; flatten to 3/4-in. thickness. Spread spinach mixture over meat to within 1 in. of edges. Starting with a short side, roll up lamb and tuck ends in; tie with kitchen string at 2-in. intervals. With a sharp knife, make slits on the outside of meat; insert garlic slivers. Sprinkle with rosemary and remaining salt and pepper., Place seam side down on a rack in a shallow roasting pan. Cover and bake at 425° for 1 hour. Uncover; bake 15-30 minutes longer or until browned and a thermometer reads 160°, basting occasionally with pan juices. Let stand for 10-15 minutes before slicing.
Nutrition Facts :
STUFFED LEG OF LAMB
Rolled leg of lamb stuffed with spinach, goat's cheese and pine nuts. Suggested: Serve with Brussels sprouts cooked in butter and fresh garlic. A scrumptious Irish cuisine that is sure to please!
Provided by Patrick
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
- Preheat an oven to 400 degrees F (200 degrees C).
- Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
- Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
- In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
- Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 14.6 g, Cholesterol 132.1 mg, Fat 29.2 g, Fiber 1.6 g, Protein 39.2 g, SaturatedFat 13.3 g, Sodium 1092.5 mg, Sugar 0.8 g
STUFFED SPINACH LOAF
My mom made this recipe years ago and I always remembered how good it tasted! So I made it myself from memory, and it was a success, even with folks who thought they didn't like spinach. Try it for a tasty surprise.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle with salt and basil. Roll out bread dough to a 13x10-in. rectangle. Sprinkle with meat mixture. Top with spinach; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. , Place seam side down on a greased baking sheet. Bake at 350° until crust is golden brown, 25-30 minutes. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 270 calories, Fat 13g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 688mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.
SPINACH AND FETA STUFFED LEG OF LAMB
Make and share this Spinach and Feta Stuffed Leg of Lamb recipe from Food.com.
Provided by Poppy
Categories Lamb/Sheep
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Lay the lamb out flat on work surface, skin side down, pound to thin out as much as you can.
- In a bowl, combine all ingredients for filling.
- Mix well.
- Spread mixture on the lamb evenly.
- Roll up jelly roll style.
- Tie with string at 1" intervals.
- Rub with olive oil and sprinkle with salt and pepper.
- Roast in 425 degree oven for 15 minutes, reduce the heat to 325 degrees and roast for an additional hour.
- Test for doneness.
- Remove lamb from pan and deglaze with wine.
- Allow the lamb to rest 10 minutes before slicing and serve with pan drippings.
Nutrition Facts : Calories 881.8, Fat 58.7, SaturatedFat 26.4, Cholesterol 297.7, Sodium 806, Carbohydrate 10.6, Fiber 1.3, Sugar 2.2, Protein 60.4
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