2017-08-21
Greek Lamb with Spinach, Pinenuts and Feta
larger imageMove mouse over the image to magnify

Greek Lamb with Spinach, Pinenuts and Feta

(1 rating - rate this recipe)
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.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 4 hours  or 5-7 hours on high Cook: 4 hours or 5-7 hours on high
Serves 10 Serves 10
Excellent source of iron Excellent source of iron
email
Comment print

Ingredients

  • 1 hollow-boned full leg of lamb
  • 250g frozen or fresh spinach
  • 2 spring onions, trimmed and finely chopped
  • ¼ cup well-packed chopped fresh parsley
  • ½ teaspoon dried dill leaves or 1 tablespoon chopped fresh dill
  • 100g feta cheese, crumbled
  • ¼ cup grated parmesan cheese
  • ½ - ¾ cup pine nuts, toasted
  • 1-2 onions, peeled and finely chopped
  • 1-2 teaspoon minced garlic
  • 1 cup dry white wine
  • ½ cup olive oil, extra virgin is nice here

To Finish

  • 400g can borlotti beans, butter beans or chick peas, well-drained and rinsed
  • ½ cup chopped fresh parsley
  • 1 cup green olives
  • grated rind one lemon

Method

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

Defrost the spinach if frozen and place between two dinner plates. Squeeze the plates over a sink and allow excess moisture to fall away. Press as firmly as possible as you want the spinach to be as dry as possible. 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. Drain and chop finely.

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

Using skewers, secure the opening of the boned leg of lamb at the knuckle end. Pack the filling into the cavity where the bone has been removed. Use skewers and or string to secure the opening at the top of the leg of lamb to ensure the filling is well-enclosed.

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

Scatter in the onion and garlic and pour in the wine and olive oil. Season with pepper and salt and cover with the lid. Cook on low for 5-7 hours or on high for 3-4 hours.

Carefully remove the lamb from the slow cooker. Scatter in the chick peas, parsley, olives and lemon rind and stir to mix. Cover and cook on high for a further 30 minutes while the lamb is resting.

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

This recipe is from Allyson Gofton’s cookbook Slow, which features Alan Gillard’s gorgeous photography and is available now at all good booksellers
  • Suitable Cut
  • Nutrition

Nutrition Information Per Serving

Serving size: 265g
Energy kJ (kcal) 1775 (424)
Protein (g) 25.2
Fat (g) 31.4
Saturated (g)
8.0
Carbohydrate (g) 4.3
Sugars (g)
3.8
Sodium (mg) 295
Iron (mg) 3.7
Zinc (mg) 4.7
Vitamin B12 (ug) 2.1
Vitamin D (ug) 0.7
Selenium (ug) 4.5

You may also like these recipes...

Slow Cooked Pulled Lamb
Serves: 6
Prep: 20 mins
Cook: 5 hours 30 mins
Suitable Cuts: Lamb Shoulder, Lamb Leg
Boneless Leg of Lamb with Rosemary, Orange & Cranberry Stuffing
Serves: 8-10
Prep: 25 mins
Cook: 1 hour 15 mins
Suitable Cuts: Butterflied Leg, Carvery Leg
Standing Beef Rib Roast with Smoked Cheddar & Chive Mash
Serves: 6
Prep: 20 mins
Cook: 1 hour 30 mins + resting time
Suitable Cuts: Whole Beef Rib Eye, Eye Fillet, Whole Sirloin
Marinated Roast Lamb with Fresh Mint Topping
Serves: 6-8
Prep: 20 mins + marinating time
Cook: 2 hours + resting time
Suitable Cuts: Lamb Leg, Carvery Leg, Butterflied Leg

Comments & Reviews

There are: 1 reviews, with an average rating of 5.0 out of 5
Great . Will have it again
Posted by Penny heron 2014-08-18 14:04:24
 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

Name
Email*
 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE

0800 733 466

enquiries@beeflambnz.co.nz

facebook twitterpinterestinstagram