Feta And Lemon-Stuffed Lamb With Potato-Parsnip Mash Recipe

Name: Feta And Lemon-Stuffed Lamb With Potato-Parsnip Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lamb:; 1 (2 3/4-pound) rolled boneless leg of lamb, trimmed; 1/3 cup (1 1/2 ounces) crumbled goat's milk feta cheese; 2 tablespoons chopped fresh or 2 teaspoons dried thyme; 2 teaspoons grated lemon rind; 1/4 cup fresh lemon juice, divided; 10 fresh thyme sprigs; 1/4 cup dry white wine; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Mash:; 5 cups cubed Yukon gold potatoes (about 1 3/4 pounds); 2 cups chopped peeled parsnip; 1/2 cup plain fat-free yogurt; 2 teaspoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Fresh thyme sprigs (optional)

Servings: persons

Lamb:
1 (2 3/4-pound) rolled boneless leg of lamb, trimmed
1/3 cup (1 1/2 ounces) crumbled goat's milk feta cheese
2 tablespoons chopped fresh or 2 teaspoons dried thyme
2 teaspoons grated lemon rind
1/4 cup fresh lemon juice, divided
10 fresh thyme sprigs
1/4 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Mash:
5 cups cubed Yukon gold potatoes (about 1 3/4 pounds)
2 cups chopped peeled parsnip
1/2 cup plain fat-free yogurt
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh thyme sprigs (optional)

1
Preheat oven to 250u00b0.
2
To prepare lamb, unroll the roast. Combine cheese, chopped thyme, and rind; spread over roast. Drizzle with 2 teaspoons 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 teaspoon salt and 1/4 teaspoon pepper. Bake at 250u00b0 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 145u00b0 (medium-rare). Remove from oven. Place roast on a cutting board; let stand 10 minutes.
3
Strain pan juices through a fine sieve into a small saucepan. Cook over medium heat until reduced to 2 tablespoons (about 5 minutes).
4
Remove twine; cut roast into thin slices. Arrange slices on a serving platter; drizzle with reduced pan juices.
5
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 teaspoon salt, and 1/4 teaspoon pepper. Mash with a potato masher to desired consistency. Serve with lamb. Garnish with thyme sprigs, if desired.

647

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Lamb:, 1 (2 3/4-pound) rolled boneless leg of lamb, trimmed, 1/3 cup (1 1/2 ounces) crumbled goat's milk feta cheese, 2 tablespoons chopped fresh or 2 teaspoons dried thyme, and more.

Yes, Feta And Lemon-Stuffed Lamb With Potato-Parsnip Mash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Feta And Lemon-Stuffed Lamb With Potato-Parsnip Mash

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