| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
Fresh rosemary |
| 1 1/2 |
tb |
Fresh thyme leaves |
|
|
Salt and freshly ground black pepper to |
|
|
; taste |
| 1 |
|
8 oz. packag cream cheese; softened |
| 1/2 |
|
Yellow onion diced very fine |
| 2 |
|
Cloves garlic; minced |
| 2 |
c |
Cooking spinach |
| 1 |
|
Whole leg of lamb; boned and fat |
|
|
; trimmed |
INSTRUCTIONS
In a medium mixing bowl, combine first 6 ingredients and mix well. Cut the
spinach leaves from their stems, and slice thin. Plunge spinach into
rapidly boiling water for 2 seconds, and then into ice water immediately
afterwards to cool quickly. Butterfly the lamb leg and sprinkle with salt
and pepper to taste. Spread the cream cheese mixture over the entire inside
portion. Top the cheese with the spinach. Roll the leg up and tie with
butcher's twine. Sprinkle salt and pepper to taste over the outside of the
roast. In a medium sized skillet brown the roast in 2 tablespoons hot oil
on all sides. Place uncovered on a sheet tray and roast in a 350 degree
oven for approximately 10 to 15 minutes. Turn the roast over and continue
roasting an additional 10 to 15 minutes. Using a meat thermometer, check
the temperature. For rare lamb, the internal temperature should reach 135
degrees. Remove from the oven and allow to sit for 10 minutes before
slicing. Serve immediately.
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