Leg of lamb stuffed with spinach

Leg of lamb stuffed with spinach


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This Greek-style lamb dish makes an elegant presentation: the lamb is butterflied and stuffed with a spinach and feta filling.

Elaine Russell

Serves: 8 

  • 1 shank (half leg) of lamb, about 1.5 kg, boned and butterflied
  • good pinch of freshly ground black pepper
  • 2 packets frozen chopped spinach, about 250 g each, thawed and drained
  • 1 teaspoon olive oil
  • 1 shallot or small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 125 g reduced-fat feta cheese

Preparation:20min  ›  Cook:1hour30min  ›  Extra time:10min  ›  Ready in:2hours 

  1. Preheat the oven to 190°C.
  2. Trim all the fat from the lamb, then open it out flat and pat dry with a paper towel. Season the inside with pepper.
  3. Press the spinach in a sieve with a wooden spoon to squeeze out any remaining liquid. Place the spinach in a bowl.
  4. In a small non-stick frying pan, heat the oil over moderate heat. Add the shallot or onion and garlic and sauté for 3–4 minutes or until softened and lightly browned. Add to the spinach.
  5. Spread the spinach mixture over the butterflied lamb and crumble the cheese on top. Roll up the butterflied lamb and, with kitchen string, tie at regular intervals.
  6. Place the stuffed lamb joint, seam side down, on a rack in a roasting pan.
  7. Roast for 1½–2 hours for medium (an instant-read meat thermometer inserted into the meat should read 70°C), or 1¾–2¼hours for well done (the internal temperature should read 75°C).
  8. Remove the lamb from the oven and allow to rest for about 10 minutes before carving.

Health tip:

Spinach supplies potassium, which helps to lower blood pressure and is a great source of many of the anti-oxidants that may protect against heart disease, such as vitamins C, E and beta-carotene.

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