Stuffed Leg of Lamb

• 3 -5 lbs boneless leg of lamb
• 34 cup roasted red pepper
• 2 (10 ounce) bags spinach
• 1 cup pine nuts
• 8 ounces gorgonzola
• 2 sprigs fresh rosemary
• 2 garlic cloves, finely minced
• 1 12 tablespoons vegetable oil
• 4 tablespoons olive oil
• salt & pepper

1. Wash and remove large stems from spinach.
2. Heat olive oil in pan and add spinach.
3. Cook until wilted.
4. Add salt & pepper.
5. Place in a strainer to drain.
6. When cool to the touch squeeze excess moisture from spinach and set aside.
7. Toast pine nuts for 10 minutes in 350F oven.
8. Set aside.
9. Spread lamb out on cutting board.
10. Pound to make it an even thickness all over.
11. Season lamb with salt & pepper, minced garlic and chopped rosemary.
12. Layer on in this order spinach, pinenuts, red peppers & cheese.
13. Roll tightly and tie with cotton string.
14. Heat heavy skillet ( I use cast iron).
15. Add vegetable oil and sear on all sides.
16. Place in roasting pan and roast 375F for about 1 1/2 hours for medium.

lamb, red pepper, bags spinach, nuts, gorgonzola, rosemary, garlic, vegetable oil, olive oil, salt

Taken from www.food.com/recipe/stuffed-leg-of-lamb-196424 (may not work)