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Stuffed Lamb

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Description Edit

Ingredients Edit

  • 4 small Lamb forequarter pieces (shoulder) with bones removed (ask your butcher). Stitch the *forequarters together in pairs to make 2 larger pieces.
  • 1 bunch English spinach, stems removed and leaves shredded coarsely
  • 6 spring onions, chopped
  • 250 g fetta Cheese, crumbled
  • 2 tablespoons chopped fennel (or dill)
  • 2 small eggs, lightly beaten
  • 50 g pine nuts, toasted
  • 1 tablespoon washed and uncooked rice
  • salt and freshly ground pepper to taste
  • a generous splash of olive oil
  • a few sprigs of rosemary
  • 4-6 cloves of garlic, crushed
  • lemon juice
  • olive oil

Directions Edit

  1. To make the stuffing: in a large mixing bowl combine spinach, Onion, fennel/dill, pine nuts, rice, feta Cheese and egg and mix through with a little olive oil.
  2. Place half the stuffing onto each pair of forequarters, roll the Lamb over the stuffing and tie with string.
  3. Rub the rolled Lamb with garlic, rosemary, lemon juice and olive oil.
  4. Leave in refrigerator overnight (or for at least 2 hours) to allow flavours to develop.
  5. Preheat oven to very hot, approx. 240 °C. Cook Lamb in a roasting pan for approximately 1 hour and 40 minutes, reducing heat to moderate (160-180 °C) after 10 minutes. Rest after removing from oven.

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