From: Debbi
Tags: main, lamb
Date Added: May 3, 2017
Scott:
Ana:
Alex:

Ingredients

  • 1 cup Boiling Water
  • 1/3 cup sun dried tomatoes
  • 1/3 cup finely chopped shallots
  • 2 cloves garlic, minced
  • 1 tsp chopped fresh rosemary
  • Salt & Pepper
  • 1/2 cup feta
  • 1 (1 1/2 oz) slice sourdough bread
  • 1 (2 1/2 lb) rolled boneless leg of lamb
  • 2+ cloves Garlic
  • 1+ tsp chopped rosemary

Steps

1) Combine water & tomatoes, let stand 30 min 2) Drain & chop 3) Saute shallots 3 min 4) Add tomatoes & garlic: saute 1 min; Add rosemary, salt & pepper 5) Remove from heat & stir in feta 6) Chop bread in food processor until coarse crumbs measure 3/4 cup 7) Stir into shallot mixture 8) Unroll roast; pound to 3/4" thickness 9) Sprinkle with salt & pepper 10) Spread mixture over roast 11) Reroll & tie 12) Sprinkle with remaining rosemary, salt, pepper & garlic 13) Place on sprayed broiler pan 14) Bake at 425 F for 30 min 15) Cover with foil, bake an additional 20 min (145F for medium-rare) 16) Let roast stand 15 minutes before slicing

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