4-5 lb. boneless leg of lamb (morgan valley lamb is fantastic)
6 oz. pkg. spinach leaves, coarsely chopped
1/2 cup chopped fresh mint leaves
1 tsp. ground black pepper
1 tsp. kosher salt
2 cloves garlic, minced
1/2 cup feta cheese
1/2 cup chopped onion
1 cup soft breadcrumbs
1/2 cup half and half, milk or cream
2 eggs
olive oil
kosher salt
ground black pepper
2 cups red wine or beef broth
Lay the lamb out flat on work surface, skin side down. Ina bowl, combine all ingredients for filling. Mix well. Spread mixture on the lamb evenly. Roll up jelly roll style. Tie with string at 1″ intervals. Rub with olive oil and sprinkle with salt and pepper. Roast in 425 degree oven for 15 minutes, reduce the heat to 325 degrees and roast for an additional hour. Test for doneness. Lamb should read 150 degrees on meat thermometer. Remove lamb from pan and deglaze with wine or beef broth. Allow the lamb to rest 10 minutes before slicing and serve with pan drippings.
Greek Cucumber – Tomato Salad
4 ripe large tomatoes, cut into eighths
2 cucumbers, peeled, cored and sliced
1 red onion, thinly sliced
1/2 cup kalamata olives
1/2 cupp feta cheese
1/2 cup chopped fresh parsley
3 T. red wine vinegar
1/4 cup olive oil
salt and pepper to taste
Place tomatoes, cucmbers, onion, olives, cheese and parsley in a bowl. Drizzle on the vinegar, oil, and add salt and pepper. Toss well. Serves 4-6.
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