Goat's milk feta cheese is intensely flavorful. Look for it at a Greek or specialty markets; you might also find a goat's and sheep's milk blend, which also has a pleasantly strong taste. For milder flavor use cow's milk feta. (Cooking Light magazine 8-04)
1. Preheat oven to 250.
2. To prepare lamb, unroll the roast. Combine cheese, thyme and rind; spread over roast. Drizzle with 2 teaspoons juice. Reroll roast; secure at 1-inch intervals with twine. Place thyme sprigs in the bottom of a shallow 2-quart baking dish; place the lamb roast over thyme sprigs in dish. Pour remaining juice and wine over roast. Sprinkle with teaspoon salt and teaspoon pepper. Bake at 250 for 1 hour. Turn roast over, and bake an additional 1 hours or until a thermometer reads 145 (medium-rare). Remove from oven. Place roast on a cutting board; let stand 10 minutes.
3. Strain pan juices through a fine sieve into a small saucepan. Cook over medium heat until reduced to 2 tablespoons (about 5 minutes).
4. Remove twine; cut roast into thin slices. Arrange slices on a serving platter; drizzle with reduced pan juices.
5. To prepare mash, cook potatoes and parsnip in boiling water for 25 minutes or until very tender. Drain; place in a large bowl. Add yogurt, oil, teaspoon salt, and teaspoon pepper. Mash with potato masher to desired consistency. Serve with lamb. Garnish with thyme sprigs, if desired.
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 10 | ||
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Calories: 380 | ||
Calories from Fat: 147 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 112.5mg | 35 % | |
Sodium 100.7mg | 3 % | |
Potassium 909.5mg | 24 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 17.9g | ||
Protein 35.6g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 380
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