Leg of Lamb stuffed with Herbs, Spinach and Feta (or Venison)

Leg of Lamb with a infused Herb, Spinach and Feta Flavours.

• Difficulty: Difficult
• Category: Cheese Dishes, Dinner, Healthy Recipes, Heart Healthy Recipes, Lamb Recipe, Life Style Recipes, Lunch, Venison/Game
• Cuisine: African, Boere Kos, South African
• Cooking Method: Oven

Ingredients

INGREDIENTS

• 2 kg Boneless Leg of Lamb OR Venison

MARINADE INGREDIENTS:

• 50 ml Fresh Lemon Juice
• 125 ml Dry Red Wine OR White Wine
• 60 ml Cooking Oil
• pinch Cloves, Thyme and Coriander
• 1 Garlic Clove ((Crushed))
• 1 Bay Leave

STUFFING INGREDIENTS:

• 100 g Simonsberg Feta Cheese ((Cut into 1cm Cubes))
• 1 Small Onion Sliced ((Sauted))
• 85 g Bread Crumbs
• 30 ml Sundried Tomatoes ((Optional))
• 15 ml Fresh Thyme OR Rosemary
• 1 Lemon Grated Zest
• 1 Egg ((Beaten))
• 8 Large Spinach Leaves ((Blanched))
• 200 ml White Wine

Instructions

METHOD:

1. 1. Trim the meat of any excess fat, leaving a thin layer on the outside.
2. 2. In a marinading dish, combine the ingredients for the marinade and marinate the lamb loin for 2 days.
3. 3. In a bowl, combine the stuffing ingredients, except the spinach and wine. season to taste.
4. 4. Season the inside of the leg. line with the spinach leaves and cover with 1/4 of stuffing mixture.
5. 5. Roll up the leg, secure with string and place the remaining stuffing on top. Place in your roasting pan, add the wine and roast in Pre-Heated oven. 180 degrees about 2 hours.
6. 6. Remove the string and serve with roast potatoes and seasonal vegetables.