Leg of Lamb Roast Recipes

Ingredients:

1 Tbs lemon juice
1 Tsp honey
3/4 Tsp garlic powder, divided
1/2 Tsp dried thyme, crushed
2 to 2-1/2 lbs American Lamb boneless leg roast, rolled and tied
1/2 10-ounce package, frozen chopped spinach, thawed and squeezed dry
8 green onions, finely chopped
2 Tbs chopped fresh oregano or 2 Tsp dried oregano, crushed
1/2 c crumbled feta cheese (about 2 ounces)
2 Tbs fine dry bread crumbs

Method:

For rub, combine lemon juice, honey, 1/2 Tsp garlic powder and thyme. Rub on all surfaces of lamb roast. Combine spinach, green onions, oregano and 1/4 Tsp garlic powder; mix well. Stir in feta cheese and bread crumbs. Untie lamb roast and place skin-side down on a flat surface. Cut meaty part of roast as necessary to allow it to lie as flat as possible. Do not cut through skin side of roast. Place stuffing onto roast, pressing into meat. Roll up and tie securely. Place on rack in a roasting pan.

Roast in oven for 20 to 25 minutes per pound or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well-done. Let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Slice and serve.