Recipe by poker playing chef
"Roasted boneless leg of lamb, stuffed with artichoke hearts, feta cheese, and sun-dried tomatoes."
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1 (3 1/2) pound
leg of lamb, butterflied
olive oil, or as needed
chopped fresh oregano
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
salt and ground black pepper to taste
Wonderful change of pace from the normal rosemary seasoned lamb dishes. Lots of juices retained by cooking it wrapped in foil. Great flavor. Only thing that is a challenge is getting it rolled up, depending on the shape of it this can be difficult, but don't sweat it, just make it work whatever way you have to, it will still cook just fine. Make sure you wrap it well with foil, it is a large chunk of meat and you are going to need more than one sheet. I ended up using 4, 1 under it and 3 wrapped around it. Enjoy. Thank you poker playing chef!
This is my recipe and I hope that you like it. Try as I may, I cannot get any pictures of it to load. There is a series of pictures on my home page pertaining to this recipe. If any of you make and enjoy the recipe I would sure appreciate if you could upload a picture of it. It's one of my favorites.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Greek Leg of Lamb
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 232
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