Stuffed Leg Of Lamb, Middle Eastern Style
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
42
Spice
56
Sweetness
67
Sourness
44
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
2 tbsps
Spice Mix (shawarma)1360 g
Feta Cheese (good quality)Directions:
1
Watch how to make this recipe
2
Marinade: In a small bowl, mix together 1/4 cup of freshly squeezed lemon juice, 1/2 cup olive oil, 1 teaspoon zaatar mix and 3 cloves of garlic, crushed and minced
3
Season the trimmed leg of lamb with salt and pepper, to taste, and put it into a resealable plastic bag
4
Pour in the marinade and seal the bag
5
Refrigerate and let sit as long as you can, even overnight
6
Light the grill, putting the coals all on 1 side
7
Stuffing: Put the remaining garlic cloves in a food processor and pulse until coarsely chopped
8
Add the feta and pulse just to break it up, then slowly drizzle in just enough olive oil so the consistency is just barely creamy but not too loose (about 1/4 cup), stopping to scrape down the sides
9
Add the blanched spinach, 1 tablespoon of the zaatar spice mix, 1 tablespoon of lemon juice, 1 teaspoon salt and a little black pepper, and mix until blended but still a little chunky
10
Take the lamb out of the marinade and pat it dry with paper towels
11
Sprinkle the inside with lemon zest and fresh thyme, then add a layer of arugula leaves
12
Carefully spread stuffing over the inside of leg, being careful not to spread it all the way to the edge
13
Grab the end closest to you and slowly roll the leg up
14
Tie well with butchers twine
15
Liberally sprinkle the outside of the lamb with shawarma spice
16
Put the lamb directly over the coals on the hot side of the grill and sear it quickly, until the outside develops a nice crust, maybe 2 minutes per side
17
Then move the lamb away from the coals, cover the grill and let it cook for 45 minutes or so, checking after 30 minutes and turning several times
18
When the lamb is done, take it off the grill, put it on a cutting board and let it rest for about 10 minutes
19
To serve, cut in 1 1/2-inch thick slices, and arrange on a serving platter, making sure to remove any pieces of twine