Mediterranean Stuffed Roast Lamb With Green Beans A

Name: Mediterranean Stuffed Roast Lamb With Green Beans And Fried Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g feta cheese, crumbled; 50 g sun dried tomatoes, chopped; 6 None garlic cloves, peeled and chopped; 2 tbsp fresh chopped rosemary, plus sprigs to garnish; 2 tbsp fresh chopped thyme, plus sprigs to garnish; 1.2 kg boneless leg of lamb; 1 None lemon, half sliced, other half juiced; 4 tbsp light olive oil; 1 kg waxy potatoes, peeled and cut into wedges; 600 g frozen chopped green beans; 15 g butter; 1 None onion, peeled and finely chopped; 50 g smoked bacon, finely chopped

Servings: persons

200 g feta cheese, crumbled
50 g sun dried tomatoes, chopped
6 None garlic cloves, peeled and chopped
2 tbsp fresh chopped rosemary, plus sprigs to garnish
2 tbsp fresh chopped thyme, plus sprigs to garnish
1.2 kg boneless leg of lamb
1 None lemon, half sliced, other half juiced
4 tbsp light olive oil
1 kg waxy potatoes, peeled and cut into wedges
600 g frozen chopped green beans
15 g butter
1 None onion, peeled and finely chopped
50 g smoked bacon, finely chopped

1
Preheat the oven to 350u00b0F. Mix the feta, sun dried tomatoes, 1/2 the garlic and 1/2 the chopped herbs. Open up the lamb and spread the mixture down the center of the meat. Roll up to enclose the stuffing and tie at equal intervals with butcher's twine. Place in a large roasting pan. Mix the remaining garlic, chopped herbs, lemon juice and 2 tbsp oil. Season then brush over the lamb. Roast for 1 hr 30 mins. Top with the lemon slices and roast for another 30 mins. Remove from the oven, cover tightly with foil and let rest for 20 mins.
2
Meanwhile, boil the potato wedges in a pan of lightly salted water for 5-6 mins until almost tender. At the same time, steam the beans in a steamer set over the boiling potatoes. Drain well. Heat the rest of the oil in a frying pan and fry potatoes until crisp and golden, turning occasionally. Heat the butter in a separate frying pan and fry the bacon and onion for 4-5 mins. Stir in the steamed beans and cook for an additional 2-3 mins. Spoon the vegetables around the lamb and garnish with sprigs of rosemary and thyme.

1810

kcal

Calories

103

Fat

112

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 200 g feta cheese, crumbled, 50 g sun dried tomatoes, chopped, 6 None garlic cloves, peeled and chopped, 2 tbsp fresh chopped rosemary, plus sprigs to garnish, and more.

Yes, Mediterranean Stuffed Roast Lamb With Green Beans And Fried Potatoes 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.

That's it — enjoy your meal!

Mediterranean Stuffed Roast Lamb With Green Beans And Fried Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions