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Lamb Roast Stuffed with Spinach and Chevre

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Recipe by
Food Network Food Network

Ingredients

  • 2 tbsps olive oil
  • 2 tbsps shallots (minced)
  • 1/2 cup leeks (chopped, white part only)
  • 4 cups fresh spinach (cleaned and stemmed)
  • 1 tbsp minced garlic
  • 1 1/2 cup Chevre
  • 5 lbs leg of lamb (boned and butterflied)
  • 3 tbsps fresh rosemary (chopped, plus fresh rosemary sprigs)
  • pepper
  • salt
  • 1/2 cup cracked black pepper
  • 2 tbsps chiffonade (mint)
  • essence (recipe follows)
  • 21/2 tbsps paprika
  • 2 tbsps salt
  • 2 tbsps garlic powder
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp cayenne pepper
  • 1 tbsp oregano (dried leaf)
  • 1 tbsp dried thyme
Prep Time
30 min
Total Time
2 hr
Servings
8 servings 8
units
imperial units us

Preparation

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Nutrition Facts

Amount Per Serving
Calories 430 Calories from Fat 160
% Daily Value *
Total Fat 18g 28%
Saturated Fat 6g 30%
Trans Fat
Cholesterol 180mg 60%
Sodium 1210mg 50%
Potassium 980mg 28%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Sugars less than 1g
Protein 61g
Vitamin A 30%
Vitamin C 8%
Calcium 6%
Iron 40%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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