American-Style Mediterranean Stuffed Lamb Loin



  • 2 tablespoons olive oil, divided
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 1 cup shredded spinach leaves
  • 1/4 cup fresh basil, shredded
  • 2 tablespoons finely chopped sun-dried tomatoes in olive oil
  • 2 tablespoons pine nuts or sunflower seeds, chopped
  • 2 teaspoons lemon pepper, divided
  • 1/2 cup crumbled feta cheese
  • 1-3/4 to 2 pounds boneless American lamb sirloin roast
  • Directions

    In medium skillet, heat 1 tablespoon olive oil; cook onion and garlic over medium heat for 3 minutes. Mix in spinach, basil, sun-dried tomatoes, pine nuts and 1 teaspoon lemon pepper. Cook additional 2 to 3 minutes until spinach is wilted. Mix in feta cheese; set aside. Preheat oven to 325º.
    Remove all visible fat from meat; slice halfway through meat down center lengthwise. Cover with plastic wrap, and with meat mallet pound to 1-inch thick. Place filling down center of meat; roll and tie with string at 2-inch intervals. Brush with 1 tablespoon olive oil and sprinkle with 1 teaspoon lemon pepper. Place on rack in roasting pan and roast in oven to desired degree of doneness: 145º for medium-rare, 160º for medium or 170º for well-done. Cover and let roast stand 10 minutes before carving. Internal temperature will rise approximately 10 degrees. Servings: 8.


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