Greek lamb with spinach, pinenuts and feta
A special roast lamb with delicious Greek flavours
10
Serves
20 mins
Prep Time
4 hrs
Cook Time
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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Ingredients
Lamb
1 large Quality Mark lamb leg
300g spinach
2 spring onions
trimmed and chopped
a small handful of parsley
chopped
1/2 tsp dried dill tips
100g feta cheese
1/4 cup grated Parmesan cheese
1/2 cup pine nuts
lightly toasted
2 onions
quartered
2-3 garlic cloves
finely chopped
1 cup white wine
1/2 cup extra virgin olive oil
To finish
400g butter beans
i
1/2 cup parsley
1 cup olives
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.
Start Timer
13
Carefully remove the lamb from the slow cooker
14
Scatter in the butter beans, 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.
Start Timer
16
Serve the lamb sliced with spoonfuls of the butter beans and juice and accompany with grilled sliced aubergine and baked vine tomatoes.
Nutrition Information per Serving (287g)
This nutrition analysis is based on 10 serves and doesn't include the baked aubergine or tomatoes to serve.
Energy
1649kJ (394 kcal)
Protein
27.2g
Total Fat
27.3g
Saturated Fat
5.4g
Carbs
4.2g
Dietary Fibre
4.1g
Sodium
144mg
Iron
3.9mg
Zinc
4.8mg
Vitamin B12
1.9µg
