Name: Boned Stuffed Leg of Lamb
Ingredients: 1 leg of lamb (boned, and butterflied); salt and pepper (to taste); 2 pkgs frozen chopped spinach (defrosted and drained); 4 cloves garlic (chopped fine); 1 medium onion (chopped fine); 2 eggs; 2 Tbsp basil; 2 Tbsp oregano; 4 Tbsp dried dill; 1 cup flavored bread crumbs; ½ lb Feta cheese (crumbled); white wine (optional, to taste)

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Boned Stuffed Leg of Lamb

Equipment

Good-sized needle and string.

Ingredients

1 leg of lamb boned, and butterflied
salt and pepper to taste
2 pkgs frozen chopped spinach defrosted and drained
4 cloves garlic chopped fine
1 medium onion chopped fine
2 eggs
2 Tbsp basil
2 Tbsp oregano
4 Tbsp dried dill
1 cup flavored bread crumbs
½ lb Feta cheese crumbled
white wine optional, to taste

Instructions

Salt and pepper the lamb. Using the needle and strong string, sew up the lamb into a pocket, leaving a 4 inch opening for stuffing
Prepare the stuffing: Combine all the other ingredients except the dill. If mixture is too dry, add a bit of white wine, but keep the mixture stiff.
Stuff the lamb. Sew up the pocket securely. The lamb should be in a cylinder, securely sewn up.
Liberally cover the lamb with salt, pepper and dill.
Cooking: Place on roasting rack and cook at 350F until internal temperature is 120F (this will be medium; cook 10 minutes longer if you like your lamb medium-well done)
Alternatively, cook on a rotisserie over barbecue, or in oven until desired doneness.
Serve with oven browned potatoes and a full-bodied red wine.