American-Style Mediterranean Stuffed Lamb Loin
Courtesy of American Lamb Board 8 Servings • 15 Min. Prep Time • 1 1/2 Hr. Cook Time • Seasoned rice and tomato salad| Ingredients |
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| 2 Tbsp. olive oil, divided |
| 1/4 c. finely chopped onion |
| 2 cloves garlic, finely chopped |
| 1 c. shredded spinach leaves |
| 1/4 c. fresh basil, shredded |
| 2 Tbsp. finely chopped sun-dried tomatoes in olive oil |
| 2 Tbsp. sunflower seeds or pine nuts, chopped |
| 2 tsp. lemon pepper, divided |
| 1/2 c. crumbled feta cheese |
| 1 3/4 to 2 lb. boneless American lamb sirloin roast |
Directions:
1. In medium skillet, heat 1 Tbsp. olive oil; cook onion and garlic over medium heat for 3 min. Mix in spinach, basil, sundried tomatoes, pine nuts and 1 tsp. lemon pepper. Cook additional 2 to 3 min. until spinach is wilted. Mix in feta cheese; set aside.
2. 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 Tbsp. olive oil and sprinkle with 1 tsp. lemon pepper. 3. Place on rack in roasting pan and roast in 325°F oven to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Cover and let roast stand 10 min. before carving. Internal temperature will rise approximately 10 degrees.
Nutrition:
Calories: 314; Total Fat: 23g; Cholesterol: 89mg; Total Carbs: 2g; Fiber: 4g; Protein: 23g; Sodium: 282mg;Wine Pairings:
Merlot, Pinot Noir, Shiraz/Syrah