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Greek Lamb with Spinach, Pinenuts and Feta

Ideal for a Special Occasion

10

Serves

20 mins

Prep Time

4 hrs

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

Inspired by the flavours of a Spanikopita – spinach, feta, herbs and pine nuts - this lamb is delicious and ideal for a special occasion. Do allow the resting time as suggested to ensure it is both tender to cut and the slices remain whole when carved.

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High Iron

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Lamb,

Casserole/Slow,

Roasts,

Dinner,

Special Occasion & Entertaining,

National Lamb Day,

Ingredients

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1 Quality Mark lamb leg

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250g baby spinach

chopped finely

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2 spring onions

trimmed and chopped

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1/4 cup parsley

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1/2 tsp Dill

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100g feta cheese

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1/4 cup parmesan cheese

grated

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1/2 cup pine nuts

toasted

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2 onions

quartered

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2 tsp garlic cloves

minced

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1 cup white wine

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1/2 cup extra virgin olive oil

To finish

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400g butter beans

i

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1/2 cup parsley

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1 cup olives

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lemon zest

Method

To Slow Cook

1

Turn the slow cooker on to pre-warm while gathering and preparing the ingredients.

2

Defrost the spinach if frozen and place between two dinner plates.

3

Squeeze the plates over a sink and allow excess moisture to fall away.

4

Press as firmly as possible as you want the spinach to be as dry as possible. Drain and chop finely.

5

If using fresh spinach, wash the leaves, remove the stalks and cook the leaves in a saucepan with only the water that clings to the leaves until wilted.

6

Mix the spinach together with the spring onions, parsley, dill, feta and parmesan cheeses and pine nuts. Season well with pepper.

7

Using skewers, secure the opening of the boned leg of lamb at the knuckle end.

8

Pack the filling into the cavity where the bone has been removed.

9

Use skewers and or string to secure the opening at the top of the leg of lamb to ensure the filling is well-enclosed.

10

Brown the lamb as well as possible in a dash of oil in a hot frying pan. Transfer to the slow cooker.

11

Scatter in the onion and garlic and pour in the wine and olive oil. Season with pepper and salt and cover with the lid.

12

Cook on low for 5-7 hours or on high for 3-4 hours.

clock

Start Timer

13

Carefully remove the lamb from the slow cooker

14

Scatter in the chick peas, parsley, olives and lemon rind and stir to mix.

15

Cover and cook on high for a further 30 minutes while the lamb is resting.

clock

Start Timer

16

Serve the lamb sliced with spoonfuls of the chickpeas and juice and accompany with grilled sliced aubergine and baked vine tomatoes.

More info

Nutrition Information per Serving (265g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1775 (424)kJ

Protein

25.2g

Total Fat

31.4g

Saturated Fat

8g

Carbs

4.3g

Sugars

3.8g

Sodium

295mg

Iron*

3.7mg

* Percentage of recommended daily intake (Aust/NZ)

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