Roasted Stuffed Double Lamb Loin
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Make the spinach stuffing by sauteing 1/4 cup onions and garlic in the oil and butter
2
Add spinach and saute until wilted
3
Adjust seasoning with salt and pepper
4
Cool and combine with breadcrumbs and feta cheese
5
Make the sun-dried tomato mixture by soaking the tomatoes to soften, drain and chop finely
6
Saute remaining 1/4 cup onions over medium high heat until translucent
7
Add chopped tomatoes, heat thoroughly
8
Adjust seasoning with salt and pepper
9
Preheat the oven to 375 degrees F
10
Lay out loin, meat side up, trim away excess fat and sinew
11
Lay spinach/feta mixture between the 2 loins
12
Roll over the right flap and tightly pack it around the left loin
13
Roll the newly formed double loin over the left flap, cut off excess
14
Tie the roast tightly
15
Use a steel or wooden spoon to create a hole down the entire length of the lamb loin on each side of the stuffing
16
Using a pastry bag, pipe the tomato mixture into each hole
17
Season with salt and pepper
18
Brown over medium high heat
19
Roast for approximately 30 minutes
20
Check doneness with meat thermometer -- 120 degrees