Best 7 Spinach And Feta Cheese Stuffed Leg Of Lamb Recipes

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Transport your taste buds to the Mediterranean with our delightful Spinach and Feta Cheese Stuffed Leg of Lamb recipe. This stunning dish combines succulent lamb, aromatic spinach, and creamy feta cheese, creating a symphony of flavors that will leave you craving for more.

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STUFFED LEG OF LAMB



Stuffed Leg of Lamb image

Rolled leg of lamb stuffed with spinach, goat's cheese and pine nuts. Suggested: Serve with Brussels sprouts cooked in butter and fresh garlic. A scrumptious Irish cuisine that is sure to please!

Provided by Patrick

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h25m

Yield 8

Number Of Ingredients 12

1 (5 pound) boneless leg of lamb
salt and black pepper to taste
1 (10 ounce) bag fresh spinach leaves
6 ounces goat cheese, or more if needed
2 teaspoons pine nuts
kitchen twine
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 tablespoon sesame oil

Steps:

  • Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
  • Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
  • In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
  • Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 14.6 g, Cholesterol 132.1 mg, Fat 29.2 g, Fiber 1.6 g, Protein 39.2 g, SaturatedFat 13.3 g, Sodium 1092.5 mg, Sugar 0.8 g

STUFFED GREEK LEG OF LAMB



Stuffed Greek Leg of Lamb image

Roasted boneless leg of lamb, stuffed with artichoke hearts, feta cheese, and sun-dried tomatoes.

Provided by poker playing chef

Categories     World Cuisine Recipes     European     Greek

Time 1h55m

Yield 8

Number Of Ingredients 9

1 (3 1/2) pound leg of lamb, butterflied
olive oil, or as needed
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package crumbled feta cheese
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
3 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic; season with salt and pepper.
  • Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish.
  • Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 11.5 g, Cholesterol 105.2 mg, Fat 25.7 g, Fiber 2.9 g, Protein 29.6 g, SaturatedFat 10 g, Sodium 602.3 mg, Sugar 1.2 g

SPINACH AND FETA STUFFED LEG OF LAMB



Spinach and Feta Stuffed Leg of Lamb image

Make and share this Spinach and Feta Stuffed Leg of Lamb recipe from Food.com.

Provided by Poppy

Categories     Lamb/Sheep

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 15

4 -5 lbs boneless leg of lamb
1 (6 ounce) package spinach leaves, coarsely chopped
1/2 cup chopped fresh mint leaves
1 teaspoon ground black pepper
1 teaspoon salt
2 cloves garlic, minced
1/2 cup feta cheese
1/2 cup chopped onion
1 cup soft breadcrumbs
1/2 cup half-and-half, milk or 1/2 cup cream
2 eggs
olive oil
salt
ground black pepper
2 cups red wine

Steps:

  • Lay the lamb out flat on work surface, skin side down, pound to thin out as much as you can.
  • In a bowl, combine all ingredients for filling.
  • Mix well.
  • Spread mixture on the lamb evenly.
  • Roll up jelly roll style.
  • Tie with string at 1" intervals.
  • Rub with olive oil and sprinkle with salt and pepper.
  • Roast in 425 degree oven for 15 minutes, reduce the heat to 325 degrees and roast for an additional hour.
  • Test for doneness.
  • Remove lamb from pan and deglaze with wine.
  • Allow the lamb to rest 10 minutes before slicing and serve with pan drippings.

Nutrition Facts : Calories 881.8, Fat 58.7, SaturatedFat 26.4, Cholesterol 297.7, Sodium 806, Carbohydrate 10.6, Fiber 1.3, Sugar 2.2, Protein 60.4

STUFFED LEG OF LAMB, MIDDLE EASTERN STYLE



Stuffed Leg of Lamb, Middle Eastern Style image

Provided by Food Network

Categories     main-dish

Time 9h20m

Yield 8 to 10 servings

Number Of Ingredients 13

3 lemons, juiced, divided
Good quality extra-virgin olive oil
1 teaspoon zaatar spice mix or individual ingredients (dried thyme, sumac, sesame seeds and salt), plus 1 tablespoon
1 head garlic, divided into cloves
1 leg of lamb, 4 to 4 1/2 pounds, boned and butterflied
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3/4 pound good quality feta cheese
1 bunch spinach, blanched, shocked in ice water and squeezed to remove excess water
1 lemon, zested
3 to 5 fresh thyme sprigs, leaves chopped
20 arugula leaves, washed
2 tablespoons shawarma spice mix

Steps:

  • 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. Season the trimmed leg of lamb with salt and pepper, to taste, and put it into a resealable plastic bag. Pour in the marinade and seal the bag. Refrigerate and let sit as long as you can, even overnight.
  • Light the grill, putting the coals all on 1 side.
  • Stuffing: Put the remaining garlic cloves in a food processor and pulse until coarsely chopped. 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. 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.
  • Take the lamb out of the marinade and pat it dry with paper towels. Sprinkle the inside with lemon zest and fresh thyme, then add a layer of arugula leaves. Carefully spread stuffing over the inside of leg, being careful not to spread it all the way to the edge. Grab the end closest to you and slowly roll the leg up. Tie well with butchers twine. Liberally sprinkle the outside of the lamb with shawarma spice.
  • 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. 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. When the lamb is done, take it off the grill, put it on a cutting board and let it rest for about 10 minutes. To serve, cut in 1 1/2-inch thick slices, and arrange on a serving platter, making sure to remove any pieces of twine.

LEG OF LAMB STUFFED WITH GREENS AND FETA



Leg of Lamb Stuffed with Greens and Feta image

Provided by Aglaia Kremezi

Categories     Cheese     Leafy Green     Lamb     Roast     Easter     Feta     Spring     Chard

Yield Makes 4 to 6 servings

Number Of Ingredients 14

1/3 cup olive oil, plus more for brushing
1 fennel bulb, trimmed (fronds and tender stalks reserved), halved and thinly sliced
1 1/2 cups thinly sliced scallions (white and most of the green parts)
1 tablespoon coarsely chopped garlic, plus 2 garlic cloves, quartered
1 1/2 cups coarsely chopped mixed greens (such as baby spinach, tender Swiss chard leaves, miner's lettuce, pea shoots, orache, green amaranth, outer leaves of escarole or romaine lettuce, and/or beet greens)
1 teaspoon fennel seeds, preferably freshly ground or crushed in a mortar
Freshly ground black pepper
1/4 cup chopped fresh mint
1 3 1/2-to-4 pound half leg of lamb (shank half), some fat left on, shank bone left in, hip end of bone removed (have the butcher do this, or see Note)
1/2 cup crumbled Feta cheese
Salt
1 teaspoon dried oregano, crumbled
1/2 cup dry white wine, plus more if needed
1/2 cup chopped fennel fronds plus tender stalks, or fresh dill

Steps:

  • In a large skillet, heat the oil and sauté the fennel bulb over medium heat until just tender, about 3 minutes. Add the scallions and chopped garlic and sauté for 2 minutes more. Add the greens and sauté, stirring, until wilted. Remove from the heat and stir in the fennel seeds and pepper to taste. Let cool, and then add the mint.
  • Make 8 small slits randomly in the lamb and insert the garlic quarters.
  • Transfer half of the greens mixture to a small bowl. Add the cheese to the greens remaining in the skillet. Taste and adjust the seasonings, adding salt if necessary (Feta is usually quite salty). Stuff the lamb with the cheese mixture, squeezing it to extract the excess juices; add some of the remaining greens if needed; the lamb should be well stuffed. Close the opening with toothpicks. Rub the lamb all over with the remaining greens. Cover and refrigerate for at least 3 hours, or overnight.
  • Preheat the over to 450°F.
  • Scrape the greens off the surface of the lamb and reserve. Brush the lamb with oil and sprinkle with the oregano and salt and pepper to taste. Place the lamb in a roasting pan that just holds it comfortably, preferably clay or Pyrex one. Roast for 20 minutes.
  • Meanwhile, in a medium saucepan, bring the wine to a boil and simmer for 1 minute. Add the reserved greens.
  • Pour the greens mixture over the lamb and roast for 5 minutes more. Reduce the oven temperature to 350°F and roast the lamb, basting frequently with the pan juices, adding a little more wine to the pan if necessary, for about 30 minutes longer, or until an instant-read meat thermometer inserted into the thickest part of the meat registers 135°F for medium. Remove the lamb from the oven, sprinkle with the chopped fennel or dill, cover with aluminum foil and let rest for 15 minutes.
  • Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
  • NOTE: Alternatively, you can use a butterflied leg of lamb. Spread the stuffing over the lamb, roll it up and tie it. Marinate and roast as directed.

SPINACH-STUFFED LAMB



Spinach-Stuffed Lamb image

This meaty entree is great for the holidays. A stuffing made with spinach, garlic and goat cheese makes it extra-special. -Peggy Fleming

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8-10 servings.

Number Of Ingredients 9

3 tablespoons minced garlic
1 tablespoon olive oil
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 logs (4 ounces each) fresh goat cheese, crumbled
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 boneless butterflied leg of lamb (4 to 5 pounds), trimmed
3 garlic cloves, slivered
3 tablespoons minced fresh rosemary

Steps:

  • In a small skillet, saute minced garlic in oil for 2-3 minutes. Remove from the heat; stir in the spinach, cheese, 1/2 teaspoon salt and 1/8 teaspoon pepper., Untie lamb and open so it lies flat; flatten to 3/4-in. thickness. Spread spinach mixture over meat to within 1 in. of edges. Starting with a short side, roll up lamb and tuck ends in; tie with kitchen string at 2-in. intervals. With a sharp knife, make slits on the outside of meat; insert garlic slivers. Sprinkle with rosemary and remaining salt and pepper., Place seam side down on a rack in a shallow roasting pan. Cover and bake at 425° for 1 hour. Uncover; bake 15-30 minutes longer or until browned and a thermometer reads 160°, basting occasionally with pan juices. Let stand for 10-15 minutes before slicing.

Nutrition Facts :

SPINACH AND FETA CHEESE STUFFED LEG OF LAMB



SPINACH AND FETA CHEESE STUFFED LEG OF LAMB image

Categories     Lamb     Grill/Barbecue

Yield Serves 6-8 ppl

Number Of Ingredients 23

For Lamb:
1 5-7 lb. leg of lamb
3 tbsn garlic paste
salt and pepper to taste
For Stuffing:
2 tbs olive oil
3 cloves garlic
1 large white onions, diced
2 bunches fresh spinach, chopped
6 ounces feta cheese
salt and pepper to taste
For Lamb Stock Reduction:
2 tbsn olive oil
lamb leg bones
1 large white onion, chopped
3/4 cup red wine
2 fresh sage springs
1 fresh rosemary spring
salt and pepper to taste
For Yogurt Crust:
12 ounces unflavored yogurt
2 tsbn dried mint leaves
1 cucumber, diced small

Steps:

  • The stuffing. In a large sautee pan, fry garlic and onions in olive oil until garlic is slightly golden. Add fresh spinach and cover. After spinach has wilted add feta, salt and pepper. Stuff the leg. Unroll lamb leg exposing the pocket created by removing the bone. Rub the inside of the lamb leg with half of the garlic paste, and sprinkle with salt and pepper. Add stuffing evenly throughout the cavity, and fold the leg over, hopefully encompassing all of the stuffing... do not over stuff the leg, if there is extra, just eat it later. Tie lamb leg with kitchen string, you might need a friend to help so that lamb is in a tight bundle around the sutffing... it should look like a football. Rub the remaining garlic paste on the exterior of the football, and sprinkle with salt and pepper. Combine ingredients for yogurt and generiously coat the lamb leg. It might be better to do this in a food storage bag if it will fit. Allow the lamb to sit for 20 minutes in the refridgerator while covered in yogurt. The lamb stock reduction. In a 2 quart sauce pan, at medium heat, fry onion in 2 tbsn olive oil. Once onion is translucent add lamb bones and cover pot. After 10 minutes reduce the pan heat to low, and add red wine, herbs, and salt and pepper to taste. After 15 minutes, run stock through a strainer, retain liquid. reduce this liquid by half. To grill the lamb, heat the grill to a medium temperature, and reduce the flame to medium low. Lamb does not take very long to cook, so 8-10 minutes on all 4 sides with the lid closed will probably yield a medium rare leg (which is perfect) To serve, remove kitchen ties, and slice the lamb in one inch lengths cross-sectionally. Drizzle with reduction, and enjoy.

Tips:

  • To ensure the lamb cooks evenly, use a meat thermometer to check the internal temperature. The lamb is done when it reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
  • Allow the lamb to rest for 10-15 minutes before carving to allow the juices to redistribute, resulting in a more tender and flavorful dish.
  • If you don't have a meat thermometer, you can check if the lamb is done by inserting a knife into the thickest part of the meat. If the juices run clear, the lamb is cooked.
  • Serve the lamb with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.
  • For a more flavorful stuffing, use a combination of fresh herbs, such as parsley, rosemary, and thyme.
  • If you don't have feta cheese, you can substitute another type of soft cheese, such as goat cheese or cream cheese.

Conclusion:

Spinach and feta cheese stuffed leg of lamb is an impressive and delicious dish that is perfect for a special occasion. The lamb is roasted until tender and juicy, and the spinach and feta cheese stuffing adds a flavorful twist. This dish is sure to be a hit with your family and friends.

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