Spanakopita stuffed leg of lamb

I mean. Spanakopita stuffed lamb?? Y.E.S.

Herby, cheesy, salty, rich and knock-your-socks-off delicious, this recipe is definitely one to try if you’re a fan of lamb. Although it looks fairly complex, it’s actually a pretty simple, which gives you zero excuses not to try it!

Ingredients

• One 4lb leg of lamb, butterflied (ask your butcher to butterfly the leg and pound it to approximately 1 inch thick)
• 2 tablespoons olive oil
• 1 cup yellow onion, diced
• 4 garlic cloves, grated
• 16oz frozen spinach, defrosted, rung out very well and finely chopped
• 1/3 cup each, fresh parsley, basil, mint, dill and scallions
• 1 lb feta cheese
• 2 eggs, beaten

Directions

Preheat your oven to 350°.
In a large sauté pan, add olive oil and onions. Season with salt and pepper and cook down until caramelized and soft, about 10-15 minutes. Add garlic and sauté until fragrant, about a minute or so. Remove the onion mixture from heat and allow to cool to room temperature.
In a large bowl, combine spinach, onion mixture, herbs and feta, add eggs and gently combine with your hands. Set aside.
Place the lamb, fat side up, on a large cutting board. Season liberally with salt and pepper. Turn the leg over and season the other side liberally with salt and pepper.
Spoon the filling onto the lamb and spread in an even layer, using the back of a large spoon. You want an approximately 1 inch layer of the filling to cover the entire leg. You may need all of it, but you may also have some left over.
Starting from one side, roll the lamb lengthwise and then butcher tie with kitchen string … you can find easy how-to videos on YouTube. Place the lamb on a large baking sheet, lined with parchment paper.
Roast the lamb for approximately 90 minutes, and check internal temperature to ensure it’s reached 150°. This is not quite well done but the lamb will continue to cook once removed from the oven and you do not want it to over cook. If lamb still needs cooking time, roast in 15 minute increments, checking the temperature after each 15 minutes, until it reaches desired temperature.
Once finished, remove from oven and tent the lamb with foil and allow to rest for 10-15 minute. Remove kitchen twine, slice and serve!

Can’t wait to hear how much you love this recipe!

In good food and good health,

Chef Katherine