Mediterranean Stuffed Lamb Loin
This simple to prepare yet elegant to present stuffed lamb dish is a delicious change of pace from the traditional dinner lineup. Customize the stuffing with spices, nuts or ingredients that you may prefer more to spice it up!
- 2 Tablespoons Olive Oil
- ¼ Cup Onion, chopped
- 3 Cloves Garlic, chopped
- 1 Cup Spinach
- ¼ Cup Fresh Basil
- 2 Tablespoons Sun-Dried Tomatoes, finely chopped
- 2 Tablespoons Lemon Pepper
- ½ Cup Crumbled Feta Cheese
- 2 Pounds Boneless American Lamb Sirloin Roast
Level of difficulty Average
Cost Average budget
In medium skillet, heat 1 tablespoon olive oil; add in and 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 2-3 minutes until spinach is wilted. Mix in feta cheese and set aside.
Remove all visible fat from meat; slice halfway through meat down center lengthwise. Cover with plastic wrap, and with meat mallet pound to 1-inch thick or less. 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 325°F oven to desired degree. Cover and let roast stand 10 minutes before carving.