Roast Lamb Roll

Stanislava Dimitrova
How it's made: 

The traditional Easter feast requires lamb specialty among other delicious things. The well cooked lamb has rich and complex flavor - it is soft and juicy on the inside and crispy on the outside. The tradition in my family is to stuff a whole lamb with spinach and rise, and to bake it slowly until all the juices and flavors come together. Today, I will show you my version of that recipe with a leg of lamb, which serves less people but also requires less cooking time.

Carefully remove the meat from the bone. Try to keep the meat in one piece to be able to roll it later. Spread it with the fatty side out and season with salt and black pepper.

In a medium-large skillet, sauté the scallions. Add the rice and stir to blend well. Bring in the spinach, parsley and thyme leaves. Keep stirring to blend the greens and the rice. Season with salt and pepper. Spread the filling evenly on the lamb and carefully roll the meat. Tie it up with string and place it in a baking pan with the fatty side up. Thus, when the fat melts it will soak into the meat, making it soft and juicy. Pour a glass of white wine over the lamb, cover it with tin foil and place it in the oven. Bake it at 300-350℉ for about 3 hours. Pour some of the juice over the lamb every once in a while to make it crispy on the outside.

Serve it hot with fresh green salad.

Shopping list: 
1 leg of lamb
1 cup of rice
1-2 bunches of scallions
1 pound of fresh spinach
1 handful of parsley
salt and pepper
1 glass of white wine
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