Feta and Lemon-Stuffed Lamb with Potato-Parsnip 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.

Yield: 10 servings (serving size: 3 ounces lamb and 1/2 cup mash)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 27%
  • Fat: 7.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 23.7g
  • Carbohydrate: 22.4g
  • Fiber: 2.8g
  • Cholesterol: 69mg
  • Iron: 2.1mg
  • Sodium: 290mg
  • Calcium: 74mg

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)

Preparation

  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.
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