Spinach-stuffed leg of lamb recipe

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Spinach Stuffing:

2 pounds fresh spinach (about 2 large bunches), stemmed, rinsed and lightly shaken

1 tablespoon salt

1/3 cup olive oil

1 cup thinly sliced green onion

¼ cup chopped fresh parsley

¼ cup dry cracker crumbs

1 egg lightly beaten

¼ teaspoon dried dillweed

¼ teaspoon dried oregano, crumbled

1/8 teaspoon freshly ground pepper




1 7 pound leg of lamb, trimmed, boned and patted dry

¼ cup olive oil

3 tablespoons fresh lemon juice

2 large garlic cloves, minced

2 teaspoons dried oregano, crumbled

2 teaspoons salt

½ teaspoon freshly ground pepper

4 ounces feta cheese, cut into ¾ inch cubes (about 1 cup)

For the Stuffing:

Slice spinach very thinly. Squeeze dry. Transfer to colander and sprinkle with 1 tablespoon salt. Let stand 1 hour. Squeeze again to remove all remaining moisture.

Heat oil in large skillet over medium high heat. Add onion and sauté until soft, about 10 minutes. Add spinach and parsley and sauté about 2 more minutes. Remove from heat and cool 5 minutes. Stir in breadcrumbs, egg, dillweed, oregano and pepper.

For Lamb:

Preheat oven to 400°F. Place lamb skin side down on work surface. Flatten slightly. Combine ¼ cup 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 a thicker end and using slipknots, 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 cup hot water. Roast 30 minutes. Reduce oven temperature to 350°F and continue roasting, basting frequently, until meat thermometer inserted into thickest part of meat registers desired degree of doneness (about 2 hours for medium) and adding more hot water to pan as necessary to prevent drippings from burning. One hour before meat is done, arrange potatoes around lamb and baste with drippings.

Transfer lamb to serving platter and let stand several minutes before carving. Arrange potatoes around roast. Discard any fat from pan. Add 1 cup 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.

Makes 10 servings