Roast Lamb Stuffed with Feta and Spinach
- 1 boneless lamb leg roast (3 lb./1.4 kg)
- 3 cloves garlic, minced
- 2 Tbsp. Kraft Extra Virgin Olive Oil Greek Feta Dressing, divided
- 1 cup loosely packed baby spinach leaves
- 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
- Heat oven to 325 degrees F.
- Place meat, cut side up, on work surface; press garlic into meat, then brush with 1 Tbsp.
- dressing.
- Place spinach leaves down centre of meat; top with cheese.
- Roll meat, starting at one long side and rolling up so longest cut ends join up.
- Tie closed with butcher's twine, completely enclosing the filling.
- Bake 1-1/4 hours or until meat is done (160 degrees F), brushing with remaining dressing after 45 min.
- Remove from oven.
- Let stand 10 min.
- before slicing to serve.
garlic, dressing, baby spinach leaves, oregano
Taken from www.kraftrecipes.com/recipes/roast-lamb-stuffed-feta-spinach-185752.aspx (may not work)