Bon-Appetite
For stuffing; Slice spinach very thinly. Squeeze dry. Transfer to colander and sprinkle with 1 T salt. Let stand one hour. Squeeze again to remove all remaining moisture.
Heat oil in large skillet over medium-high heat. Add onion and saute until soft, about 10 min. Add spinach and parsley and saute about 2 more minutes. Remove from heat and cool 5 min. Stir in bread crumbs, egg, dillweed, oregano and pepper.
For lamb: Preheat oven to 400. Place lamb skin side down on work surface. Flatten slightly. Combine 1/4 C oil, lemon juice, garlic, oregano, salt and pepper in small bowl and beat well with fork. Rub half of oil mixture over top of lamb. Spread spinach mixture over. Arrange feta cubes over spinach. Starting at shank end, fold 1/3 of meat over, then fold leg portion over top (as for business letter). Tie with string, starting at thicker end and using slip knots, to form roll enclosing stuffing. Close cavities at ends with threaded larding needle. Rub outside thoroughly with remaining oil mixture.
Transfer meat to large roasting pan. Add 1 C hot water. Roast 30 min. Reduce oven temperature to 350 and continue roasting, basting frequently, until meat thermometer inserted into thickest part of meat registers desired doneness (about 2 hrs for med.) and adding more hot water to pan as necessary to prevent drippings from burning. Approximately one hour before meat is done, arrange potatoes around lamb and baste with pandrippings.
Transfer lamb to serving platter and let stand several minutes before carving. Arrange potatoes around roast. Discard any fat from pan. Add 1 C hot water to drippings scraping up any browned bits. Place pan over medium-high heat and warm through. Strain drippings and ladle sauce over meat.
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Serving Size: 1 Recipe (1323g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 1099 | ||
Calories from Fat: 567 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63g | 84 % | |
Saturated Fat 22.9g | 114 % | |
Monounsaturated Fat 29.2g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 100.9mg | 31 % | |
Sodium 2219mg | 77 % | |
Potassium 6377.7mg | 168 % | |
Total Carbohydrate 109g | 32 % | |
Dietary Fiber 41.5g | 166 % | |
Sugars, other 67.5g | ||
Protein 54.9g | 78 % | |
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: 1099
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