Spinach and Ftea Stuffed Lamb

Celtic Wolf · September 2006

If I wasn't already hooked on the BGE this would have done it. It was the absolute best Lamb I ever had.. Juicy, Excellant Flavor!![p][p]Before It was cooked[p][p]After the cook. 350 degs indirect till internal was 150 degs.[p][p]Yummmmmmmm!!

Photo Egg · September 2006

Celtic Wolf,
That looks great.
Lamb will be be my next stuffed meal to try.

Celtic Wolf · September 2006

4-5 lb. boneless leg of lamb
6 oz. pkg. spinach leaves, coarsely chopped
1/2 cup chopped fresh mint leaves
1 tsp. ground black pepper
1 tsp. kosher salt
2 cloves garlic, minced
1/2 cup feta cheese
1/2 cup chopped onion
1 cup soft breadcrumbs
1/2 cup half and half, milk or cream
2 eggs[p]In a bowl, combine all ingredients for filling. Mix well. Spread mixture on the lamb evenly. Roll up jelly roll style. Tie with string at 1" intervals. Rub with olive oil and sprinkle with salt and pepper.[p]Bake indirect at 350 degs. till internal temp reaches 150 degs. I really didn't time it, because I was watching my Maverick; however, I believe it was just over an hour and half.[p]The Sweet Tater was put in about 20 minutes into the cook just wrapped in foil still wet from washing it off.

Photo Egg · September 2006

Celtic Wolf,
Thanks for posting your recipe.
Darian

Spinach and Ftea Stuffed Lamb

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