American-Style Mediterranean Stuffed Lamb Loin
Recipe courtesy of the American Lamb Board.
2 tablespoons olive oil - divided use
1/4 cup finely chopped onion
2 cloves garlic, finely chopped
1 cup shredded spinach leaves
1/4 cup fresh basil, shredded
2 tablespoons finely chopped sun-dried tomatoes in olive oil
2 tablespoons sunflower seeds or pine nuts, chopped
2 teaspoons lemon pepper - divided use
1/2 cup crumbled feta cheese
1 3/4 to 2-pounds boneless American lamb sirloin roast
- In medium skillet, heat 1 tablespoon olive oil; cook onion and garlic over medium heat for 3 minutes. Mix in spinach, basil, sun-dried tomatoes, pine nuts and 1 teaspoon lemon pepper. Cook additional 2 to 3 minutes until spinach is wilted. Mix in feta cheese; set aside.
- Remove all visible fat from meat; slice halfway through meat down center lengthwise. Cover with plastic wrap, and with meat mallet pound to 1-inch thick. Place filling down center of meat; roll and tie with string at 2-inch intervals. Brush with 1 tablespoon olive oil and sprinkle with 1 teaspoon lemon pepper.
- Place on rack in roasting pan and roast in 325°F (160°C) oven to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Cover and let roast stand 10 min. before carving. Internal temperature will rise approximately 10 degrees.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 314; Total Fat: 23g; Cholesterol: 89mg; Total Carbs: 2g; Fiber: 4g; Protein: 23g; Sodium: 282mg.
Recipe and photograph courtesy of the American Lamb Board.