Making Bandit Lamb for my Parents and their Friends
Mar. 13, 2011 1:33 pm
Updated: Mar. 15, 2011 10:07 am
I sure did have a great time visiting my parents this last week. We had a great time, ate out a few times and did some cooking as well. One night my dad and I prepared one of my favorite recipes that I created and used to serve for a special at my restaurant,
Bandit Lamb. This is a fun and impressive entree and is just delicious. It goes great with Greek salad and rice pilaf.
Bandit Lamb (serves 6-8)
1 Boneless leg of lamb butterflied
3 cloves of garlic minced
1 6oz jar of marinated artichoke hearts drained and chopped
3/4 cup sundried tomatoes in oil drained and chopped
6 oz feta cheese crumbled
2 Tbsp chopped fresh oregano
2 Tbsp chopped fresh basil
Salt and Pepper
Lay out butterflied leg of lamb on cutting board with inside of the meat face up. Cut some slashes in the meat to help it lay flat. Sprinkle with olive oil, herbs and salt and pepper. Evenly cover area with garlic, artichoke
hearts and sundried tomatoes. Sprinkle with feta cheese. Roll up and tie well or insert into netting and wrap tightly in foil. Place in baking dish and bake in a preheated oven at 350. Start checking temperature after 1 hour. You want it to be about 150
degrees. Let rest for 10 minutes. Save the pan juices and ladle them over your slices.
I hope that you try and enjoy this recipe. We sure did!
Bandit lamb photo 1
Bandit lamb photo 2
Bandit lamb photo 3
Bandit lamb photo 4
Bandit lamb photo 5
Bandit lamb photo 6