STUFFED GREEK LEG OF LAMB
Roasted boneless leg of lamb, stuffed with artichoke hearts, feta cheese, and sun-dried tomatoes.
Provided by poker playing chef
Categories World Cuisine Recipes European Greek
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic; season with salt and pepper.
- Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish.
- Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 11.5 g, Cholesterol 105.2 mg, Fat 25.7 g, Fiber 2.9 g, Protein 29.6 g, SaturatedFat 10 g, Sodium 602.3 mg, Sugar 1.2 g
STUFFED LEG OF LAMB
Rolled leg of lamb stuffed with spinach, goat's cheese and pine nuts. Suggested: Serve with Brussels sprouts cooked in butter and fresh garlic. A scrumptious Irish cuisine that is sure to please!
Provided by Patrick
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
- Preheat an oven to 400 degrees F (200 degrees C).
- Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
- Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
- In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
- Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 14.6 g, Cholesterol 132.1 mg, Fat 29.2 g, Fiber 1.6 g, Protein 39.2 g, SaturatedFat 13.3 g, Sodium 1092.5 mg, Sugar 0.8 g
LEG OF LAMB STUFFED WITH GREENS AND FETA
Arni Gemisto Me Horta Ke Feta from "The Foods of the Greek Islands Cooking and Culture at the Crossroads of the Mediterranean" by Aglaia Kremezi, this Andros recipe is generally made with a whole baby lamb. The instructions are long but it is not hard to make and, in fact, you do the stuffing the night before (or in the morning) and then there is just the roasting to be done before dinner. Prep time includes 30 minjutes for cooling down the stuffing and three hours for chilling the stuffed lamb (the minimum).
Provided by Chef Kate
Categories Lamb/Sheep
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, heat the oil and sauté the fennel bulb over medium heat until just tender, about 3 minutes.
- Add the scallions and chopped garlic and sauté for 2 minutes more.
- Add the greens and sauté, stirring, until wilted.
- Remove from the heat and stir in the fennel seeds and pepper to taste.
- Let cool, then add the mint.
- Make 8 small slits randomly in the lamb and insert the garlic quarters.
- Transfer half of the greens mixture to a small bowl.
- Add the cheese to the greens remaining in the skillet.
- Taste and adjust the seasonings, adding salt if necessary (feta is usually quite salty).
- NOTE: The stuffing should be completely cooled before being spread on the lamb. Spread the cheese mixture on the lamb, squeezing it to extract the excess juices; add some of the remaining greens if needed; the lamb should be well covered.
- Roll and tie the lamb.
- Rub the lamb all over with the remaining greens.
- Cover and refrigerate for at least 3 hours, or overnight.
- Preheat the oven to 450 degrees F.
- Scrape the greens off the surface of the lamb and reserve.
- Brush the lamb with oil and sprinkle with the oregano and salt and pepper to taste. Place the lamb in a roasting pan that just holds it comfortably, preferably a clay or Pyrex one.
- Roast for 20 minutes.
- Meanwhile, in a medium saucepan, bring the wine to a boil and simmer for 1 minute.
- Add the reserved greens.
- Pour the greens mixture over the lamb and roast for 5 minutes more. Reduce the oven temperature to 350°F and roast the lamb, basting frequently with the pan juices, adding a little more wine to the pan if necessary, for about 30 minutes longer, or until an instant-read meat thermometer inserted into the thickest part of the meat registers 135°F for medium.
- Remove the lamb from the oven, sprinkle with the chopped fennel or dill, cover with aluminum foil and let rest for 15 minutes.
- Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
Nutrition Facts : Calories 390.7, Fat 30, SaturatedFat 8.6, Cholesterol 54.7, Sodium 288.3, Carbohydrate 11.4, Fiber 3.9, Sugar 2, Protein 15.3
GREEK-STYLE STUFFED LEG OF LAMB
Try our Greek-Style Stuffed Leg of Lamb for a classic Mediterranean dish. Our Greek-Style Stuffed Leg of Lamb includes feta cheese, garlic and artichoke.
Provided by My Food and Family
Categories Lamb
Time 2h10m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Heat dressing in small skillet on medium-low heat. Add rosemary and garlic; cook and stir 2 to 3 min. or until fragrant. Remove 3 Tbsp. dressing mixture; reserve for later use.
- Add bread crumbs to remaining dressing mixture; mix well. Cook 3 to 5 min. or until lightly toasted, stirring frequently. Remove from heat. Add artichokes, cheese and tomatoes; mix lightly.
- Place wire rack in 13x9-inch pan sprayed with cooking spray; set aside. Place lamb, cut side up, on cutting board. If any portion of the meat is significantly thicker than other portions, use sharp knife to make horizontal cut into thick portion to partially cut meat in half to make 2 even layers. Open meat, then press with your hands to flatten.
- Spread meat with bread crumb mixture; roll up, starting at one short end. Tie closed in several places with kitchen string; place on wire rack. Rub with reserved dressing mixture.
- Bake 1-1/2 hours or until lamb is cooked to medium-rare doneness (145°F). Remove lamb from oven. Tent with foil; let stand 10 to 15 min. or until done (160°F). Remove and discard string before slicing lamb to serve.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 310 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 0.8262 g, Protein 25 g
STUFFED LEG OF LAMB
Provided by Food Network
Time 2h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely; sprinkle meat with rosemary.
- Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce.
- Discard fat in roasting pan. Add wine and broth and reduce. Add tomatoes and olives and season to taste with salt and pepper. Remove from heat add parsley.
LEG OF LAMB WITH GREENS
This recipe is from chef James Botsacos of Molyvos in New York City. Serve this satisfying and elegant dish with Okra, Onion, and Tomato Stew and Phyllo Rolls with Wild Greens for a classic Greek meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 15
Steps:
- In a large skillet, heat 1/3 cup olive oil over medium heat. Add fennel bulb, and cook, stirring occasionally, until just tender, about 3 minutes. Add scallions and chopped garlic, and cook for 2 minutes. Add greens, and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat, and season with fennel seeds and pepper to taste. Stir in mint. Transfer to a bowl until cooled completely.
- Crumble feta cheese over cooled greens; stir to combine. Taste and adjust seasoning.
- Place lamb on a clean work surface. Season with salt, pepper, and 1/2 teaspoon oregano. Spread greens over lamb in an even layer. Roll lamb, starting at narrow end, to enclose filling. Using kitchen twine, tie lamb lengthwise and crosswise at 1-inch intervals. Rub with remaining tablespoon oil; season with salt, pepper, and remaining 1/2 teaspoon oregano. Cover, and refrigerate for at least 3 hours and up to overnight.
- Preheat oven to 450 degrees. Make four small slits in lamb, and insert the garlic quarters. Place the lamb in a roasting pan that just holds it comfortably. Roast for 25 minutes.
- Add wine, and reduce oven temperature to 400 degrees. Continue roasting, basting frequently with pan juices, 45 to 65 minutes (or until an instant-read thermometer inserted in the thickest part of the lamb registers 125 degrees for medium-rare). If the roasting pan becomes dry, add a little water or chicken stock.
- Remove lamb from oven, and cover with aluminum foil; let rest for 15 minutes. Remove twine from lamb before slicing. Strain pan drippings, skimming fat from the surface; drizzle pan juices over lamb. Serve with okra stew and phyllo rolls, if desired.
BONELESS ROAST LEG OF LAMB WITH FETA CHEESE, OLIVES, AND BABY EGGPLANT
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Lay the butterflied leg of lamb flat on a work surface, fat side down. Combine the bread crumbs, currants, pine nuts, parsley, garlic, feta cheese, olives, rosemary, olive oil, and lemon juice in a bowl and blend well to make a coarse stuffing for the lamb. Spread the stuffing evenly along the center of the inside of the leg of lamb. Fold the lamb towards the center, one side and then the other, to enclose the stuffing and form a roll. Pin the roll closed with toothpicks or skewers, or tie the roll in several places with butcher's twine so that it does not open during cooking.
- Season the outside of the lamb with salt and pepper and place, seam-side-down, in a roasting pan. Place in the oven and roast for 45 minutes, then add the baby eggplants to the roasting pan with the lamb. Continue roasting the lamb and eggplant for another 35 to 40 minutes for medium rare.
- Remove the lamb and eggplants from the oven and allow the roast to cool for 20 minutes before slicing. Serve 2 to 3 slices of lamb per person and 1 or 2 roasted eggplants. The eggplant should be left whole during roasting, then split down the middle to serve. They should be eaten by scooping out the creamy eggplant interior, leaving the shells behind.
SPINACH AND FETA STUFFED LEG OF LAMB
Make and share this Spinach and Feta Stuffed Leg of Lamb recipe from Food.com.
Provided by Poppy
Categories Lamb/Sheep
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Lay the lamb out flat on work surface, skin side down, pound to thin out as much as you can.
- In a bowl, combine all ingredients for filling.
- Mix well.
- Spread mixture on the lamb evenly.
- Roll up jelly roll style.
- Tie with string at 1" intervals.
- Rub with olive oil and sprinkle with salt and pepper.
- Roast in 425 degree oven for 15 minutes, reduce the heat to 325 degrees and roast for an additional hour.
- Test for doneness.
- Remove lamb from pan and deglaze with wine.
- Allow the lamb to rest 10 minutes before slicing and serve with pan drippings.
Nutrition Facts : Calories 881.8, Fat 58.7, SaturatedFat 26.4, Cholesterol 297.7, Sodium 806, Carbohydrate 10.6, Fiber 1.3, Sugar 2.2, Protein 60.4
LEG OF LAMB STUFFED WITH WILD MUSHROOMS AND GREENS
Steps:
- Cook Swiss chard in large pot of boiling salted water until just tender, about 5 minutes. Drain. Squeeze chard dry, then finely chop enough to measure 1 1/2 cups. Transfer to large bowl.
- Melt butter with 2 tablespoons oil in large nonstick skillet over medium-high heat. Add wild mushrooms, onion and 1 minced garlic clove and sauté until mushrooms are tender, about 6 minutes. Cool. Transfer to bowl with chard. Add breadcrumbs, cream, 1 tablespoon rosemary, 1 tablespoon thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and mix to blend. (Can be prepared 1 day ahead; cover and refrigerate. Before continuing, stir mushroom stuffing in skillet over medium-high heat until just lukewarm.)
- Preheat oven to 425°F. Open butterflied lamb like book and place cut side up on work surface. Sprinkle with salt and pepper. Mix veal and egg into mushroom stuffing. Spread evenly over lamb; press to adhere. Starting at narrow end, roll up lamb tightly, enclosing filling. Fasten ends with poultry skewers. Rub outside of lamb with remaining 2 tablespoons oil, then with remaining 1/2 tablespoon rosemary, and 1/2 tablespoon thyme. Sprinkle with salt and pepper. Tie lamb with kitchen string at 2-inch intervals to hold shape. Using small sharp knife, cut several 1-inch-deep slits in top of lamb, spacing apart; insert 1 garlic slice into each slit. Place lamb on rack in roasting pan.
- Roast lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 135°F to 140°F for medium-rare, about 1 hour 25 minutes. Remove from oven. Cover with foil and let stand 15 minutes. Remove skewers and string. Cut lamb into 1/2-inch-thick slices. Place on platter.
LEG OF LAMB STUFFED WITH GREENS AND FETA
Steps:
- In a large skillet, heat the oil and sauté the fennel bulb over medium heat until just tender, about 3 minutes. Add the scallions and chopped garlic and sauté for 2 minutes more. Add the greens and sauté, stirring, until wilted. Remove from the heat and stir in the fennel seeds and pepper to taste. Let cool, and then add the mint.
- Make 8 small slits randomly in the lamb and insert the garlic quarters.
- Transfer half of the greens mixture to a small bowl. Add the cheese to the greens remaining in the skillet. Taste and adjust the seasonings, adding salt if necessary (Feta is usually quite salty). Stuff the lamb with the cheese mixture, squeezing it to extract the excess juices; add some of the remaining greens if needed; the lamb should be well stuffed. Close the opening with toothpicks. Rub the lamb all over with the remaining greens. Cover and refrigerate for at least 3 hours, or overnight.
- Preheat the over to 450°F.
- Scrape the greens off the surface of the lamb and reserve. Brush the lamb with oil and sprinkle with the oregano and salt and pepper to taste. Place the lamb in a roasting pan that just holds it comfortably, preferably clay or Pyrex one. Roast for 20 minutes.
- Meanwhile, in a medium saucepan, bring the wine to a boil and simmer for 1 minute. Add the reserved greens.
- Pour the greens mixture over the lamb and roast for 5 minutes more. Reduce the oven temperature to 350°F and roast the lamb, basting frequently with the pan juices, adding a little more wine to the pan if necessary, for about 30 minutes longer, or until an instant-read meat thermometer inserted into the thickest part of the meat registers 135°F for medium. Remove the lamb from the oven, sprinkle with the chopped fennel or dill, cover with aluminum foil and let rest for 15 minutes.
- Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
- NOTE: Alternatively, you can use a butterflied leg of lamb. Spread the stuffing over the lamb, roll it up and tie it. Marinate and roast as directed.
More about "leg of lamb stuffed with greens and feta food"
LEG OF LAMB STUFFED WITH GREENS, FETA AND PINE NUTS RECIPE ...
From latimes.com
Servings 6-8Estimated Reading Time 8 minsCategory MAINSTotal Time 3 hrs
- Heat the oven to 350 degrees. Lay the lamb flat on a work surface opened up like a book with the meat side up. The meat may be thick in a few parts; slice through the thick parts to allow the meat to lay flatter. Be careful not to cut all the way through the meat; leave at least one-half inch of meat at the bottom so you can roll the meat later. Cover the cut side of the lamb with plastic wrap. Lightly pound with a meat mallet or a rolling pin a few times to slightly even the meat. Season both sides with about 1 teaspoon salt and three-fourths teaspoon pepper, or to taste, and set aside.
- Make the stuffing: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until it is soft, about 5 minutes. Add the garlic and cook until it is fragrant, about 3 minutes. While the onions and garlic are cooking, sort the greens, discarding any tough stems, and chop them. Place them in a bowl and cover with water. When the garlic is fragrant, lift the greens from the bowl by the handful and transfer to the pot, lightly shaking off a little of the water. As the greens wilt and reduce, add another handful. Add the red pepper flakes, lemon zest and one-half teaspoon salt and cook until the greens are tender and there is almost no water left in the pot, about 10 minutes.
- Season with a generous grinding of black pepper and more salt if necessary (some feta cheeses are very salty; some are milder). Set the greens aside to cool slightly. You should have about 2 cups. Fold the feta and the pine nuts into the cooked greens. There should be only small pieces of the feta visible.
- Stuff the lamb: Pat dry the cut side of the lamb with a paper towel. Have butcher's twine handy. Spread the greens mixture over the lamb in as close to an even layer as you can manage. Leave about one-half inch of meat exposed around the border. You may not use all of the stuffing. The meat will be roughly triangular. Starting with the narrow end, roll the lamb fairly tightly into a cylinder, as you would a jellyroll. Tie a length of butcher's twine around the middle to keep it closed. Tie another length around the lamb end-to-end, folding the flaps of meat over the ends to close them and keep the filling from leaking out. Repeat with a new loop of twine every inch or two. Tuck the rosemary sprigs into the roast at regular intervals under the twine.
OLIVE-STUFFED LEG OF LAMB RECIPE - BON APPéTIT
From bonappetit.com
3.4/5 (11)Estimated Reading Time 2 minsServings 8
- Preheat oven to 425°. Finely chop shallot, garlic, nuts, olives, anchovies, lemon zest, mint, parsley, and thyme in a food processor. With motor running, stream in ½ cup oil; process until blended. Season stuffing with salt and pepper.
- Unfold lamb on a cutting board and season with salt and pepper. Spread stuffing over top; roll up lamb from left to right. Position seam side down and tie closed with kitchen twine at 1 ½" intervals crosswise, then once lengthwise. Transfer to a wire rack set inside a rimmed baking sheet; drizzle with oil.
- Roast until lamb is starting to brown, 30–40 minutes. Reduce temperature to 325° and continue to roast until a thermometer inserted into thickest part registers 125°, 35–45 minutes longer. Remove lamb from oven and tent with foil; let rest 15–20 minutes.
- Do Ahead: Lamb can be stuffed and tied 1 day ahead; cover and chill. Bring to room temperature before roasting.
STUNNING FRESH HERBS AND FETA CHEESE STUFFED LEG OF …
From thepuretaste.com
Reviews 2Category Main Course, DinnerServings 10Estimated Reading Time 7 mins
- Wash and dry leg of lamb. Trim any excess fat but do not remove all the fat. Season both sides with salt and pepper. Place the side with the fat down. Butterfly the thicker portions of the lamb to make it evenly thick. Lightly pound the lamb with a meat tenderizer to even it out. If some parts of your lamb are smaller than others, carefully rearrange to make a rectangular shape. My leg of lamb was not d-boned very well, so I had to build the shape on my own. If yours is the same remember to start rolling with the deconstructed part.
- Pour all the juices from roasting pan to a medium heavy bottom pan. Remove extra fat with the spoon. Bring to a full boil. Add white wine and chicken stock. Boil for 5-7 minutes or until slightly thickens. Strain the sauce, taste and adjust seasoning.
RECIPES FOR LEG OF LAMB - FOOD & WINE
From foodandwine.com
Estimated Reading Time 7 mins
STUFFED LEG OF LAMB WITH PINE NUTS, MINT AND FETA
From more.ctv.ca
Cuisine GreekCategory DinnerServings 6-8Total Time 1 hr 30 mins
ROASTED LEG OF LAMB STUFFED WITH FETA ... - TESCO REAL FOOD
From realfood.tesco.com
5/5 (25)Category LunchCuisine GreekTotal Time 2 hrs
CLASSIC STUFFED LEG OF LAMB RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (32)Category Dinner, Entree, LunchAuthor Elaine LemmCalories 646 per serving
10 BEST STUFFED LEG OF LAMB STUFFING RECIPES - YUMMLY
From yummly.com
ROAST LAMB RECIPE: GREEK STUFFED LAMB RECIPE
From goodhousekeeping.com
Servings 8Total Time 1 hr 30 minsCategory Easter, Dinner, LunchCalories 675 per serving
- For the stuffing, put garlic, oregano, cinnamon, pistachios, egg, breadcrumbs, lemon juice and zest into a small food processor and whizz until just combined.
SLOW ROASTED STUFFED LEG OF LAMB - DIMITRAS DISHES
From dimitrasdishes.com
4/5 (10)Estimated Reading Time 2 minsServings 4
- Place the lamb on a baking tray and open it up. Cut some slits through the thick parts of the meat.
- Pour the marinade over the lamb and season both sides with salt and pepper. Set aside while the stuffing is made or cover with plastic wrap and refrigerate up to 12 hours.
KALE, FETA & OLIVE STUFFED LEG OF LAMB RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Roast Lamb RecipesCalories 265 per servingTotal Time 3 hrs 25 mins
- Combine half the garlic with parsley, 2 tablespoons oil, salt and pepper. Rub over both sides of lamb. Set aside at room temperature.
- Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the remaining garlic, chard stems, if using, and onion; cook, stirring frequently, until the onion starts to soften, 2 to 3 minutes. Add kale (or chard) leaves and cook, stirring often, until the leaves are tender, 8 to 10 minutes. Let cool for 10 minutes. Add feta, olives and lemon zest; stir to combine.
STUFFED LEG OF LAMB - THE WINDY CITY DINNER FAIRY
From windycitydinnerfairy.com
Estimated Reading Time 4 minsTotal Time 9 hrs
- Combine the marinade and lamb in a plastic bag and marinate the leg of lamb in the fridge overnight.
- Remove leg of lamb from plastic bag and stuff the lamb leg with wilted spinach and feta cheese, and roll and tie it to secure with butcher’s twine.
- Make small slits on the surface of the lamb and stick in cloves of garlic before roasting at 425 degrees. Roast for about it for 30 minutes or until it has a nice crust on the outside. Then turn the oven temp down to 350 and cook until lamb internal temp reaches 140.
FRESH HERB-AND-FETA-STUFFED LEG OF LAMB - CHATELAINE
From chatelaine.com
Estimated Reading Time 3 mins
RECIPE: LEG OF LAMB STUFFED WITH GREENS, FETA AND PINE ...
From latimes.com
Estimated Reading Time 5 mins
BEST STUFFED LEG OF LAMB WITH PINE NUTS, HERBS AND FETA ...
From foodnetwork.ca
2.9/5 (31)Total Time 1 hr 5 minsServings 6
LEG OF LAMB STUFFED WITH GREENS, FETA AND PINE NUTS ...
From modbee.com
Estimated Reading Time 2 mins
STUFFED LAMB BREAST WITH FETA CHEESE RECIPE - THE GREEK FOOD
From thegreekfood.com
Estimated Reading Time 2 minsTotal Time 1 hr 30 mins
LEG OF LAMB STUFFED WITH GREENS AND FETA FROM THE FOODS OF ...
From app.ckbk.com
Cuisine GreekCategory Main Course
STUFFED LEG OF LAMB - SWEET GREEK PERSONAL CHEF AND ...
From mysweetgreek.com
Estimated Reading Time 3 minsTotal Time 1 hr 20 mins
STUFFED LEG OF LAMB, MIDDLE EASTERN STYLE - FOOD NETWORK
From foodnetwork.co.uk
Cuisine Middle-EasternCategory Main-Course, LunchServings 8
ONE-TRAY LAMB WITH ROSEMARY AND FETA - TESCO REAL FOOD
From realfood.tesco.com
4/5 (31)Category MediterraneanCuisine GlobalTotal Time 2 hrs
GREEK LEG OF LAMB STUFFED WITH CHEESE AND PEPPERS
From cookingwithmichele.com
Servings 8Estimated Reading Time 2 minsCategory EntreeTotal Time 2 hrs 15 mins
ROAST LEG OF LAMB STUFFED WITH SPINACH AND FETA | THE CITY ...
From thecitycook.com
15 PERFECT SIDES FOR LAMB - THE SPRUCE EATS
From thespruceeats.com
LEG OF LAMB STUFFED WITH GREENS AND FETA
From crecipe.com
STUFFED LEG OF LAMB IS WORTH THE EFFORT, WILL WOW GUESTS ...
From thespec.com
SEDER MENU: STUFFED LEG OF LAMB - CANADIAN LIVING
From canadianliving.com
GREEK LAMB WITH SPINACH, PINENUTS AND FETA RECIPE - FOOD NEWS
From foodnewsnews.com
LAMB WELLINGTON WITH FETA, PINE NUTS AND SUMAC RECIPE BY ...
From theguardian.com
LEG OF LAMB STUFFED WITH PINE NUTS, HERBS AND FETA CHEESE ...
From theglobeandmail.com
LEG OF LAMB STUFFED WITH GREENS AND FETA BEST RECIPES
From cookingtoday.net
BONELESS LEG OF LAMB WITH LAMB SAUSAGE STUFFING – MEAT ...
From meatpoultryon.ca
LEG OF LAMB STUFFED WITH GREENS AND FETA RECIPE
From crecipe.com
LAMB, FETA & MINT STUFFED VEGETABLES RECIPE - FOOD NEWS
From foodnewsnews.com
ROAST LEG OF LAMB STUFFED WITH FETA AND GREENS | ROAST ...
From pinterest.ca
LEG OF LAMB STUFFED WITH GREENS AND FETA RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love