Spinach and Feta Stuffed Leg of Lamb

• lbs boneless leg of lamb↗4 -5
• (6 ounce) package spinach leaves, coarsely chopped↗1
• cup chopped fresh mint leaves1⁄2
• teaspoon ground black pepper↗1
• teaspoon salt↗1
• cloves garlic, minced↗2
• cup feta cheese↗1⁄2
• cup chopped onion1⁄2
• cup soft breadcrumbs↗1
• cup half-and-half, milk or 1/2 cup cream↗1⁄2
• eggs↗2
• olive oil↗
• salt↗
• ground black pepper↗
• cups red wine↗2

Step-by-step instructions

1. 1

   Lay the lamb out flat on work surface, skin side down, pound to thin out as much as you can.

2. 2

   In a bowl, combine all ingredients for filling.

3. 3

   Mix well.

4. 4

   Spread mixture on the lamb evenly.

5. 5

   Roll up jelly roll style.

6. 6

   Tie with string at 1" intervals.

7. 7

   Rub with olive oil and sprinkle with salt and pepper.

8. 8

   Roast in 425 degree oven for 15 minutes, reduce the heat to 325 degrees and roast for an additional hour.

9. 9

   Test for doneness.

10. 10

    Remove lamb from pan and deglaze with wine.

11. 11

    Allow the lamb to rest 10 minutes before slicing and serve with pan drippings.