Stuffed Leg of Lamb - Sweet Greek by Christina Xenos

Name: Stuffed Leg of Lamb - Sweet Greek by Christina Xenos
Ingredients: 1 whole (before deboning, about 5-pound) leg of young spring lamb, deboned and excess fat trimmed; 2 large garlic cloves, thinly sliced; 1/4 cup extra-virgin olive oil; 1 tablespoon sea salt; 1 teaspoon dried Greek oregano; 1 teaspoon freshly ground black pepper; 1/4 teaspoon ground cloves; 1 (12-ounce) package frozen spinach, thawed and squeezed to remove excess water; 1 cup jarred roasted red bell peppers, such as Mezzetta brand, drained and cut into 1/4-inch chunks

mysweetgreek.com

Make roast lamb like never before. This recipe for stuffed leg of lamb will make any dinner party a success. Follow the recipe or add your own ingredients.

View full recipe on mysweetgreek.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at mysweetgreek.com.

Share this recipe:

Cooking tools:

Instant-read thermometer
Roasting rack
Roasting pan
Butcher's twine
Meat cleaver
Rolling pin
Oven
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Measuring cup

Ingredients

1 whole (before deboning, about 5-pound) leg of young spring lamb, deboned and excess fat trimmed
2 large garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
1 tablespoon sea salt
1 teaspoon dried Greek oregano
1 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1 (12-ounce) package frozen spinach, thawed and squeezed to remove excess water
1 cup jarred roasted red bell peppers, such as Mezzetta brand, drained and cut into 1/4-inch chunks