Stuffed Greek Leg of Lamb

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"Roasted boneless leg of lamb, stuffed with artichoke hearts, feta cheese and sundried tomatoes"
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Ingredients

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Original recipe yields 8 servings



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Directions

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  1. Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Sprinkle with the olive oil, herbs, and salt and pepper. Evenly cover with garlic, artichoke hearts, sundried tomatoes and feta. Season with salt and pepper. Roll up the roast with the ingredients on the inside and tie or net it. Wrap in aluminum foil to hold in the juices as it roasts. Place in baking dish. Roast for 1 and 1/2 hours at 350 degrees or until the internal temperature reads 150 degrees. Let rest 10 minutes. Slice and top with pan juices.

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