Leg of lamb stuffed with spinach

2_06256 leg of lamb STUFFED with SPINACH INGREDIENTS for 4 PEOPLE a bunch of spring onions, 100 g Feta cheese, 2 tablespoons of olive oil, a teaspoon of fennel seeds, 2 minced garlic cloves, egg, 1/2 kg of boneless leg of lamb, 300 g of spinach, a teaspoon of oregano, salt and pepper.

Wash spring onions, remove them greener and mince pasta.

Crumble the feta and place it on a plate.

In a saucepan, heat a tablespoon of olive oil and let them jump to flame the fennel seeds with the chopped onions and garlic for about a minute.

Add then the previously washed spinach and sauté for about 3 minutes.

Add salt and pepper.

Fate then cool.

Mix spinach with feta and egg and, if necessary, season with salt and pepper.

The leg of lamb stuffed with the filling prepared: once filled the flesh, sewn with kitchen Twine.

Grease well the meat with remaining oil, sprinkled with salt, pepper and oregano.

Let the meat rest for about an hour in a cool place.

Meanwhile, preheat the oven to 220° place the leg of lamb in an ovenproof baking dish and cook for about 15 minutes in a hot oven.

After these few minutes, lowered the temperature of 180° fono, cover the meat with aluminum foil and continue cooking for about 45 minutes.

When cooked, cut the meat into slices and place on a serving dish.

You can accompany the dish with fennel or potatoes made with a few tablespoons of oil.