Greek Stuffed Lamb Roll

This is a traditional Greek stuffed lamb recipe with cherry tomatoes, feta cheese and spinach. Simple, yet very delicious. Enjoy!





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Greek Stuffed Lamb Roll
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Course Main Course Cuisine Greek

Prep Time 10 minutes minutes Cook Time 2 hours hours 30 minutes minutes Total Time 2 hours hours 40 minutes minutes

Servings 9 servings

Author Giorgos Tsoulis


Ingredients 2 kg leg of lamb deboned and butterflied (suitable to make a roll) 70 g feta cheese 50 g baby spinach 8 cherry tomatoes cut in half (or dried tomatoes) salt pepper extra virgin olive oil Metric – US Customary
Instructions Preheat the oven to 180° C/356° F, fan assisted. Spread the lamb out on a clean work surface. Drizzle with olive oil and season with salt and pepper. Rub it into the meat with your fingers to coat it. Place the cherry tomatoes, baby spinach and feta cheese on the lamb. Fold the outer edges inward a little and then begin rolling the lamb all the way to the end. When you have created a nice, tight roll, tie it securely with kitchen twine. Wrap it in parchment paper and then aluminum foil. Roast for 2–2 ½ hours. When ready, remove from the oven, remove the wrappings, cut into slices, and serve.

Notes Chef’s tip: You can add sun dried tomatoes instead of cherry tomatoes and regular spinach instead of baby spinach.





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