Greek lamb with spinach, pinenuts and feta

A special roast lamb with delicious Greek flavours

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Serves

10

Prep Time

20 mins

Cook Time

4 hrs

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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Allyson Gofton
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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 beansi

  • 1/2 cup parsley

  • 1 cup olives

  • lemon zest

Method

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.

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.

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
Carbohydrate
4.2g
Dietary Fibre
4.1g
Sodium
144mg
Iron
3.9mg
Zinc
4.8mg
Vitamin B12
1.9µg