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


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)

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

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

  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!

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

  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!!

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

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

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

    I love lamb dishes, specially young lamb!

  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!!

  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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