Rolled shoulder of lamb with feta and spinach stuffing

Recipe from: 11/15/1995 12:00:00 AM

Ingredients 14
Servings 6
Time 15 mins

Ingredients

  • 2
    kg
    boned shoulder of lamb
  • STUFFING
  • 1
    small onion, chopped
  • 50
    ml
    olive oil
  • 1
    bunch fresh spinach, chopped
  • 250
    ml
    cooked brown rice
  • 125
    g
    feta cheese, crumbled
  • 5
    ml
    dried mint
  • 5
    ml
    dried dill
  • salt and milled black pepper to taste
  • BASTING SAUCE
  • 1
    lemon, juice
  • 50
    ml
    butter
  • 50
    ml
    olive oil
 

Method

35 mins
 
Lay meat out flat. STUFFING: Sauté onion in olive oil until transparent. Add spinach and cook until wilted. Add rice, feta cheese, herbs and seasoning and mix well. Spread stuffing over lamb, roll up and tie with string to secure. BASTING SAUCE: Mix all ingredients. Calculate roasting time for a medium-done roast, allow 20 minutes for every 500 g, plus 15 minutes extra. Place lamb on rack of a roasting pan and roast at 180 ºC, basting often.
 

Read more on: roast  |  festive 2014  |  lamb
 

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