American-Style Mediterranean Stuffed Lamb Loin

 

Serves 8

Preparation time:  15 minutes

Cook time:  1 hour 30 minutes

  • 2 tablespoons olive oil, divided

  • 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 sundried tomatoes in olive oil

  • 2 tablespoons pine nuts or sunflower seeds, chopped

  • 2 teaspoons lemon pepper, divided

  • 1/2 cup crumbled feta cheese

  • 1-3/4 to 2 lbs 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, sundried 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 325ºF oven to desired degree of doneness:  145ºF for medium-rare, 160ºF for medium or 170ºF for well.  Cover and let roast stand 10 minutes before carving.  Internal temperature will rise approximately 10 degrees.

Nutrition per serving:  314 calories, 23 g protein, 2 g carbohydrate, 23 g total fat (67% calories from fat), 89 mg cholesterol, 0.4 g fiber, 282 mg sodium, 6 mg niacin, 0.20 mg vitamin B6, 2 mcg vitamin B12, 2 mg iron, 4 mg zinc.

Recipe provided by the American Lamb Board

 
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