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Feta and Lemon-Stuffed Lamb with Potato-Parsnip Mash

Yield 10 servings (serving size: 3 ounces lamb and 1/2 cup mash)
Goat's milk feta cheese is intensely flavorful. Look for it at Greek or specialty markets; you might also find a goat's and sheep's milk blend, which also has a pleasantly strong taste. For milder flavor, use cow's milk feta.

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)

Nutrition Information

  • calories 256
  • caloriesfromfat 27 %
  • fat 7.7 g
  • satfat 2.8 g
  • monofat 3.4 g
  • polyfat 0.5 g
  • protein 23.7 g
  • carbohydrate 22.4 g
  • fiber 2.8 g
  • cholesterol 69 mg
  • iron 2.1 mg
  • sodium 290 mg
  • calcium 74 mg

How to Make It

  1. Preheat oven to 250º.

  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 250º 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 145º (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.