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Roast Lamb Stuffed with Feta and Spinach
Roast Lamb Stuffed with Feta and Spinach

Roast Lamb Stuffed with Feta and Spinach

2 Review(s)
Cook Minutes 1 Hr 35 Min
Prep : 20 Min Cook: 1 Hr 15 Min
Looking for an easy and tasty recipe for roast lamb? You'll want to try our Greek-inspired Roast Lamb Stuffed with Feta and Spinach - perfect for serving at Sunday dinner or your next get-together.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 boneless lamb leg roast (3 lb./1.4 kg)
3 cloves garlic, minced
2 Tbsp. Kraft Extra Virgin Olive Oil Greek Feta Dressing, divided
1 cup loosely packed baby spinach leaves
1/2 cup crumbled feta cheese with garlic and herbs
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How do I make it ?
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Step 1
Heat oven to 325ºF.
Step 2
Place meat, cut side up, on work surface; press garlic into meat, then brush with 1 Tbsp. dressing. Place spinach leaves down centre of meat; top with cheese.
Step 3
Roll meat, starting at one long side and rolling up so longest cut ends join up. Tie closed with butcher's twine, completely enclosing the filling.
Step 4
Bake 1-1/4 hours or until meat is done (160ºF), brushing with remaining dressing after 45 min. Remove from oven. Let stand 10 min. before slicing to serve.
Kraft Kitchen Tips!
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Serving Suggestion
Serve with roasted potatoes, and hot cooked fresh green beans or asparagus.
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Special Extra
Garnish with fresh rosemary before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
170
Calories From Fat
0
% Daily Value
Fat 10 g
Saturated fat 4 g
20 %
Cholesterol 65 mg
Sodium 135 mg
6 %
Carbohydrate 1 g
Fibre 0 g
Sugars 0 g
Protein 20 g
Vitamin A
6 %
Vitamin C
2 %
Calcium
4 %
Iron
10 %
Servings
12 servings, 1/12 recipe (92 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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