Stuffed Lamb

== Description ==
== Ingredients ==
* 4 small Lamb forequarter pieces (shoulder) with bones removed (ask your butcher). Stitch the *forequarters together in pairs to make 2 larger pieces.
* 1 bunch English spinach, stems removed and leaves shredded coarsely
* 6 spring onions, chopped
* 250 g fetta Cheese, crumbled
* 2 tablespoons chopped fennel (or dill)
* 2 small eggs, lightly beaten
* 50 g pine nuts, toasted
* 1 tablespoon washed and uncooked rice
* salt and freshly ground pepper to taste
* a generous splash of olive oil
* a few sprigs of rosemary
* 4-6 cloves of garlic, crushed
* lemon juice
* olive oil 
== Directions ==
# To make the stuffing: in a large mixing bowl combine spinach, Onion, fennel/dill, pine nuts, rice, feta Cheese and egg and mix through with a little olive oil.
# Place half the stuffing onto each pair of forequarters, roll the Lamb over the stuffing and tie with string.
# Rub the rolled Lamb with garlic, rosemary, lemon juice and olive oil.
# Leave in refrigerator overnight (or for at least 2 hours) to allow flavours to develop.
# Preheat oven to very hot, approx. 240 °C. Cook Lamb in a roasting pan for approximately 1 hour and 40 minutes, reducing heat to moderate (160-180 °C) after 10 minutes. Rest after removing from oven.
Category:Cheese Recipes
Category:Cypriot Meat Dishes
Category:Cypriot Recipes
Category:Dill Recipes
Category:Fennel Recipes
Category:Fennel seed Recipes
Category:Feta Recipes
Category:Lamb Recipes
Category:Pine nut Recipes
Category:Recipes that need photos