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Greek Lamb Roulade with Spinach and Feta

Name: Greek Lamb Roulade with Spinach and Feta
Total time: 3 h 34 min
Yield: Serves 8
Cuisine: Greek
Ingredients: 450 g fresh flat-leaf spinach, trimmed (about 1 lb); 2 tbsp extra virgin olive oil; 3 cloves garlic, large, minced; 3 scallions, finely chopped; ½ cup fresh dill, snipped; ⅓ cup fresh mint, chopped; 115 g Greek feta, crumbled (about 1/4 lb); 2 kg boneless leg of lamb, boned and butterflied (from a 3.6 kg / 8 lb bone-in leg, or 4 to 5 lb boneless), trimmed of fat; 2 tbsp extra virgin olive oil, for rubbing; 1 tbsp coarse salt, for the herb rub; freshly ground black pepper, to taste; 2 tsp dried oregano; 2 tsp dried thyme; 2 tsp dried rosemary, crumbled; 1 large red onion, cut into thick slices; 120 ml dry red wine, 1/2 cup; 480 ml beef broth, 2 cups; 120 ml water, 1/2 cup; 1 tsp cornstarch, dissolved in 2 tbsp cold water

A butterflied leg of lamb spread with a garlicky spinach, dill, mint and feta filling, rolled, tied and roasted with onions on a herb rub, then sliced and served with a red wine and beef broth gravy.

YieldServes 8
Hands-on1 h 40 min
Total3 h 34 min
Difficulty

Ingredients

Filling

450 gfresh flat-leaf spinach, trimmed (about 1 lb)
2 tbspextra virgin olive oil
3 clovesgarlic, large, minced
3scallions, finely chopped
½ cupfresh dill, snipped
⅓ cupfresh mint, chopped
115 gGreek feta, crumbled (about 1/4 lb)

Lamb

2 kgboneless leg of lamb, boned and butterflied (from a 3.6 kg / 8 lb bone-in leg, or 4 to 5 lb boneless), trimmed of fat
2 tbspextra virgin olive oil, for rubbing
1 tbspcoarse salt, for the herb rub
to tastefreshly ground black pepper
2 tspdried oregano
2 tspdried thyme
2 tspdried rosemary, crumbled
1large red onion, cut into thick slices

Gravy

120 mldry red wine, 1/2 cup
480 mlbeef broth, 2 cups
120 mlwater, 1/2 cup
1 tspcornstarch, dissolved in 2 tbsp cold water

Diet

Mediterranean
Lower sugar

Contains

Dairy
Celery
Sulfites
Goat, sheep, buffalo or camel milk
Corn (maize)
Olive
Grapes
Onion family (any)
Onion
Garlic
Scallion (green onion)
Spinach
Carrot
Oregano
Thyme
Rosemary
Dill
Mint
Black and white pepper
All mammal meat (alpha-gal)
Beef and veal
Lamb and mutton
Gelatin
Histamine (aged and fermented foods)
Lactose
FODMAPs (any)
Alcohol

Taste

Sweet
Sour / bright
Salty
Umami / savory
Bitter
Richness / fat
Herbal / fresh
Aromatic spice

Texture

Tender-braised

Equipment

Oven
Stovetop
Mortar and pestle
Probe thermometer

Season

Spring

Occasion

Weekend project
Entertaining
Holiday

Effort

Over 90 min active
Over 3 hours total
Difficulty 3

Nutrition

Calories: high
Protein: high
Carbs: low
Fat: high
Fiber: low
Sodium: high

Budget

Budget: high

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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