Pepper And Spinach Stuffed Lamb Recipe

Name: Pepper And Spinach Stuffed Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz mini peppers, quartered, seeded; 10 1/2 oz baby potatoes, halved; 2 None red onions, cut into thin wedges; 2 tbsp olive oil; 1 tbsp red wine vinegar; 2/3 cup kalamata olives; 2 None (14-oz) de-boned lamb loins, skin on; 1/2 cup plus 2 tbsp chunky red pepper dip; 30 g baby spinach leaves; 3 None bocconcini, sliced; 2 sprigs fresh oregano

Servings: persons

12 oz mini peppers, quartered, seeded
10 1/2 oz baby potatoes, halved
2 None red onions, cut into thin wedges
2 tbsp olive oil
1 tbsp red wine vinegar
2/3 cup kalamata olives
2 None (14-oz) de-boned lamb loins, skin on
1/2 cup plus 2 tbsp chunky red pepper dip
30 g baby spinach leaves
3 None bocconcini, sliced
2 sprigs fresh oregano

1
Preheat oven to 350u00b0F. Combine mini peppers, potatoes, onion wedges, oil and vinegar in a medium baking dish. Roast for 30 mins or until browned and tender. Stir in olives, season to taste.
2
Meanwhile, place lamb, cut-side up, on a board. Spread with 2 tbsp pepper dip. Top with spinach, bocconcini and oregano, roll tightly. Secure each loin with kitchen string at 1/2-inch intervals. Season.
3
Heat oil in a large skillet over high heat. Sear lamb for 2 mins on each side, or until browned. Transfer to a baking sheet. Roast lamb for 18 mins for medium, or until cooked as desired. Cover with foil, stand for 10 mins.
4
Serve sliced lamb with roasted vegetables and more dip.

335

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 12 oz mini peppers, quartered, seeded, 10 1/2 oz baby potatoes, halved, 2 None red onions, cut into thin wedges, 2 tbsp olive oil, and more.

Yes, Pepper And Spinach Stuffed Lamb falls under the Vegetarian 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.

Pepper And Spinach Stuffed Lamb

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