Stuffed Lamb Loin Recipe

4 Servings

Ingredients

• 2 pounds boneless lamb loin roast

• 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

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.

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