Greek Stuffed Lamb Roll

This is a traditional Greek stuffed lamb recipe with cherry tomatoes, feta cheese and spinach. Simple, yet very delicious. Enjoy!

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Greek Stuffed Lamb Roll

Course Main Course

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 9 servings

Author Giorgos Tsoulis

Ingredients

• 2 kg leg of lamb deboned and butterflied (suitable to make a roll)
• 70 g feta cheese
• 50 g baby spinach
• 8 cherry tomatoes cut in half (or dried tomatoes)
• salt
• pepper
• extra virgin olive oil

Metric – US Customary

Instructions

• Preheat the oven to 180° C/356° F, fan assisted.
• Spread the lamb out on a clean work surface. Drizzle with olive oil and season with salt and pepper. Rub it into the meat with your fingers to coat it.
• Place the cherry tomatoes, baby spinach and feta cheese on the lamb. Fold the outer edges inward a little and then begin rolling the lamb all the way to the end.
• When you have created a nice, tight roll, tie it securely with kitchen twine. Wrap it in parchment paper and then aluminum foil. Roast for 2–2 ½ hours.
• When ready, remove from the oven, remove the wrappings, cut into slices, and serve.

Notes

Chef’s tip: You can add sun dried tomatoes instead of cherry tomatoes and regular spinach instead of baby spinach.

Related: Pistachio & Herb Crusted Leg of Lamb
Related: Greek Roast Leg of Lamb with Baked Potatoes
Related: Greek Lamb Stew with Yogurt and Orzo (Giouvetsi)
Related: Lamb Kebabs with Couscous & Tzatziki
Related: Lamb Souvlaki
Related: 10 Tasty Greek Easter Foods You Will Fall in Love With

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