14 January 2008

Feta & Lemon-Stuffed Lamb with Potato-Parsnip Mash

Today is another snowy day here in the wild wild west. As always when the weather is less than perfect I dream of warmer climates...and anywhere but here......
I was dreaming of a nice roast, but, I will be eating Moussaka for days to come. Not that that is a bad thing!
When I lived at the house and had my vegetable and herb gardens I would make this rolled lamb dish. It uses sprigs of fresh thyme which are minimally available this time of the year in my neck of the woods. A pork roast would be nice prepared this way as well. You could also roast it in the barbeque using indirect heat.

It is a simple and yet flavourful dish!!


**Feta & Lemon Stuffed Lamb with Potato-Parsnip Mash**

1 (2-3/4 lb) rolled boneless leg of lamb, trimmed
1/3 cup goats milk feta cheese
2 T chopped fresh or 2 tsp dried thyme
2 tsp grated lemon rind
1/4 cup fresh lemon juice, divided
10 fresh thyme sprigs
1/4 cup dry white wine
1/4 tsp salt
1/4 tsp freshly ground black pepper

**Mash**

5 cups cubed Yukon Gold potatoes (about 1-3/4 lbs)
2 cups chopped peeled parsnip
1/2 cup plain yogurt
2 tsp olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
fresh thyme sprigs (optional)

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Preheat oven to 250F. To prepare lamb, unroll the roast. Combine cheese, chopped thyme, and rind; spread over roast. Drizzle with 2 tsp juice. Reroll roast; secure at 1-inch intervals with twine. Place 10 thyme sprigs in the bottom of a shallow 2-quart baking dish; place the lamb roast over thyme sprigs in dish. Pour remaining juice and wine over roast. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper.

Bake at 250F for 1 hour. Turn roast over, and bake an additional 1-1/2 hours or until a thermometer inserted in thickest portion of roast registers 145F (medium-rare). Remove from oven.

Place roast on a cutting board; let stand 10 minutes.Strain pan juices through a fine sieve into a small saucepan. Cook over medium heat until reduced to 2 T (about 5 minutes).Remove twine; cut roast into thin slices. Arrange slices on a serving platter; drizzle with reduced pan juices.

To prepare mash, cook potatoes and parsnip in boiling water 25 minutes or until very tender. Drain; place in a large bowl. Add yogurt, oil, 1/2 tsp salt and 1/4 tsp pepper. Mash with a potato masher. Serve with lamb. Garnish with thyme sprigs.

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10 comments:

  1. That sounds delicious Valli! Perfect on a winter's night!

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  2. Your pictures always are amzing and nice I think. And so delicious recipe Valli. xx Gloria

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  3. This sounds amazing, Valli. I am craving a good lamb dinner right about now.
    Your sheer volume of posts never ceases to amaze me. You go girl!

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  4. Feta and lemon stuffed lamb with thyme sounds excellent! Now I am craving lamb...

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  5. Thanks guys, I really love this lamb dish!
    Aimee I can post as much as I do because I don't have a little one like you do or a baby on the way. My daughter is 20..I have tons of energy!!

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  6. I love lamb. The idea of stuffing it with tangy feta and lemon sounds really good. Great flavors.

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  7. Oooh this sounds so delicious. It will be perfect for when those cold days start to roll in.

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  8. This sounds so comforting, Val! Too bad we cannot see the picture!!!

    I love lamb dishes, specially young lamb!

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  9. My father is going to love this recipe! Lamb! I can't ever get enough and i'm not a big meat eater. I'll share the recipe with my mom. Thanks!!

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  10. This sounds great. I make a similar recipe and I stuff it with feta and halloumi (that's the Cypriot goat cheese) and then I roll the meat with vine leaves etc. and I bake it.

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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