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Stuffed Leg of Lamb, Middle Eastern Style Recipe

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Stuffed Leg of Lamb, Middle Eastern Style
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Ingredients
12
Count
Nutrition
683
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Marinade: In a small bowl, mix together 1/4 cup of freshly squeezed lemon juice, 1/2 cup olive oil, 1 teaspoon zaatar mix and 3 cloves of garlic, crushed and minced. Season the trimmed leg of lamb with salt and pepper, to taste, and put it into a resealable plastic bag. Pour in the marinade and seal the bag. Refrigerate and let sit as long as you can, even overnight.
  2. Light the grill, putting the coals all on 1 side.
  3. Stuffing: Put the remaining garlic cloves in a food processor and pulse until coarsely chopped. Add the feta and pulse just to break it up, then slowly drizzle in just enough olive oil so the consistency is just barely creamy but not too loose (about 1/4 cup), stopping to scrape down the sides. Add the blanched spinach, 1 tablespoon of the zaatar spice mix, 1 tablespoon of lemon juice, 1 teaspoon salt and a little black pepper, and mix until blended but still a little chunky.
  4. Take the lamb out of the marinade and pat it dry with paper towels. Sprinkle the inside with lemon zest and fresh thyme, then add a layer of arugula leaves. Carefully spread stuffing over the inside of leg, being careful not to spread it all the way to the edge. Grab the end closest to you and slowly roll the leg up. Tie well with butchers twine. Liberally sprinkle the outside of the lamb with shawarma spice.
  5. Put the lamb directly over the coals on the hot side of the grill and sear it quickly, until the outside develops a nice crust, maybe 2 minutes per side. Then move the lamb away from the coals, cover the grill and let it cook for 45 minutes or so, checking after 30 minutes and turning several times. When the lamb is done, take it off the grill, put it on a cutting board and let it rest for about 10 minutes. To serve, cut in 1 1/2-inch thick slices, and arrange on a serving platter, making sure to remove any pieces of twine.
  6. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 683.36 Kcal (2861 kJ)
Calories from fat 425.29 Kcal
% Daily Value*
Total Fat 47.25g 73%
Cholesterol 231.75mg 77%
Sodium 612.1mg 26%
Potassium 721.52mg 15%
Total Carbs 6.33g 2%
Sugars 2.67g 11%
Dietary Fiber 1.83g 7%
Protein 53.62g 107%
Vitamin C 28.1mg 47%
Iron 7.2mg 40%
Calcium 288.3mg 29%
Amount Per 100 g
Calories 182.45 Kcal (764 kJ)
Calories from fat 113.55 Kcal
% Daily Value*
Total Fat 12.62g 73%
Cholesterol 61.88mg 77%
Sodium 163.43mg 26%
Potassium 192.64mg 15%
Total Carbs 1.69g 2%
Sugars 0.71g 11%
Dietary Fiber 0.49g 7%
Protein 14.32g 107%
Vitamin C 7.5mg 47%
Iron 1.9mg 40%
Calcium 77mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.2
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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