Feta And Lemon-Stuffed Lamb With Potato-Parsnip Mash

• Lamb:
• 1 (2 3/4-pound) rolled boneless leg of lamb, trimmed
• 1/3 cup (1 1/2 ounces) crumbled goat's milk feta cheese
• 2 tablespoons chopped fresh or 2 teaspoons dried thyme
• 2 teaspoons grated lemon rind
• 1/4 cup fresh lemon juice, divided
• 10 fresh thyme sprigs
• 1/4 cup dry white wine
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Mash:
• 5 cups cubed Yukon gold potatoes (about 1 3/4 pounds)
• 2 cups chopped peeled parsnip
• 1/2 cup plain fat-free yogurt
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Fresh thyme sprigs (optional)

1. Preheat oven to 250u0b0.
2. To prepare lamb, unroll the roast. Combine cheese, chopped thyme, and rind; spread over roast. Drizzle with 2 teaspoons juice. Reroll roast; secure at 1-inch intervals with twine. Place 10 thyme sprigs in the bottom of a shallow 2-quart baking dish; place the lamb roast over thyme sprigs in dish. Pour remaining juice and wine over roast. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 250u0b0 for 1 hour. Turn roast over, and bake an additional 1 1/2 hours or until a thermometer inserted in thickest portion of roast registers 145u0b0 (medium-rare). Remove from oven. Place roast on a cutting board; let stand 10 minutes.
3. Strain pan juices through a fine sieve into a small saucepan. Cook over medium heat until reduced to 2 tablespoons (about 5 minutes).
4. Remove twine; cut roast into thin slices. Arrange slices on a serving platter; drizzle with reduced pan juices.
5. To prepare mash, cook potatoes and parsnip in boiling water 25 minutes or until very tender. Drain; place in a large bowl. Add yogurt, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash with a potato masher to desired consistency. Serve with lamb. Garnish with thyme sprigs, if desired.

lamb, feta cheese, thyme, lemon rind, lemon juice, thyme, white wine, salt, freshly ground black pepper, gold potatoes, peeled parsnip, yogurt, olive oil, salt, freshly ground black pepper, thyme

Taken from www.myrecipes.com/recipe/feta-lemon-stuffed-lamb-with-potato-parsnip-mash (may not work)