Spinach & feta stuffed leg of lamb Recipe

Here is a delectable recipe for a spinach and feta stuffed leg of lamb:

Ingredients

1.6 kilograms of a deboned and butterflied leg of lamb
50 grams of breadcrumbs
100 grams of crumbled feta cheese
Two cloves of garlic, crushed
The zest of one lemon
A tablespoon of Robertsons Italian Herbs
Six washed and deveined large spinach leaves
1 KNORR Traditional Roast Lamb Cook-in-Bag

Method of preparation

• Preheat your oven to 190 degrees Celsius.
• Combine the following ingredients: the, feta cheese, breadcrumbs, lemon zest, garlic, and Italian Herbs into a bowl; mix well and season with a small amount of black pepper.
• Over the inside of the butterflied leg of lamb, layer the spinach leaves and then spread the breadcrumb mixture across the leg of lamb.
• Roll the lamb up, carefully and tie with string to secure; this must be done at regular intervals.
• Place the leg of lamb into the roasting bag and sprinkle seasoning mix.
• Now, it is essential that you seal the bag with the tie that is provided and roll gently to coat the lamb evenly.
• With a sharp knife, you will now need to pierce the top of the bag three times to allow the steam to escape.
• Place the bag on a baking tray in the centre of the oven and allow it to roast for one and a half to two hours. You need to ensure that the grill is off at all times.
• Insert a temperature thermometer into the centre of the roast should read an internal temperature of 70°C.
• Finally, cut the bag open and remove the lamb; allow your masterpiece to sit for 10 minutes before carving.

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