Mike Lampton's Super Stuffed Boneless Leg of Lamb

Garlic's the key with lamb.  This recipe takes about
30 minutes prep time then 60 minutes roasting, then
10 minutes for cooling before carving.  Serves 6 to
eight people.  Goes well with a salad and potatoes. 

Ingredients

    * Half pound spinach, stems discarded then chopped coarsely
    * 6 large garlic cloves, smashed & peeled
    * 3 tablespoons olive oil
    * 1/4 pound feta cheese, crumbled (about 1/2 cup)
    * 1/4 pound mushrooms chopped up
    * Leg of lamb, boned, butterflied, trimmed(3 to 4 pounds boneless)
    * 1 tbsp fresh rosemary, chopped up
    * fresh ground pepper


First: prepare the stuffing

  In a skillet saute the garlic in 2 tbsp oil over moderate heat, 
  stirring, until it is light brown and transfer it to a bowl. 

  Then crumble the chopped mushrooms into the skillet and brown it, 
  low heat,  stirring 5 minutes and add it to the bowl. 

  Then cook the spinach in the skillet, stirring for 1 minute or until any 
  excess liquid is evaporated, and add it to the bowl. 

  Let the mixture cool and stir in the crumbled Feta.


Second: prepare the lamb

  Preheat your oven to 425F. 

  Unroll the lamb leg and rub ground pepper and olive oil into both sides.

  Spread it with the stuffing mixture.

  Roll it up like a jelly roll, and tie it up with string.
  Or for cooking on a BBQ, use some steel skewers to hold the roll together. 

  Place the roll (fattest side up) into a roasting rack in a roasting pan 
  and rub the whole thing with oil, rosemary, and pepper. 

  If you want roast potatoes with your lamb, wash & slice them and
  arrange them in the bottom of the roasting pan. 


Third: now roast!  Assuming 3-4lb cut, and medium rare:

  With the oven at 425F, roast for 30 minutes;
  then turn down to 350F for another 30 minutes.
  If bigger, allow another 10 minutes per pound at 350F. 
  If you use a thermometer, shoot for 140F interior temperature. 
  

Fourth: cool 10 minutes, carve and serve.

Enjoy!