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Spinach-Stuffed Lamb

Source: The Barbecue Cookbook
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Active Time:  15 Minutes
Total Time:  2 Hours 50 Minutes
  Serves 6
1 leg of lamb, butterflied
1/4 cup marmalade
1 tablespoon butter, softened
1 teaspoon rosemary leaves
For the Stuffing:
1 tablespoon olive oil
1 medium onion, chopped
12 oz. fresh chopped spinach
4 oz sliced almonds, toasted
1 egg, lightly beaten
1 teaspoon rosemary leaves
Spinach-Stuffed Lamb Recipe at
Prepare a fire in a kettle-type grill. Allow to heat for at least 1 hour with the lid off.

Heat oil for stuffing in a shallow pan and fry onion until tender. Add spinach and cook until soft; drain. Combine onion and spinach with breadcrumbs, almonds, egg and rosemary. Spread over inside of lamb. Roll up and tie with wet string to keep lamb in shape while it cooks. Weigh lamb to calculate cooking time.

Combine marmalade, butter and 1 teaspoon rosemary leaves. Spread mixture over surface of lamb. Cook lamb, covered, with vent open, brushing occasionally with cooking juices. For each 1 pound, allow 20-25 minutes for rare, 25-30 minutes for medium, or 30-35 minutes for well done. Total cooking time will be about 1 1/4 hours. Remove lamb from grill and leave to rest for 20 minutes in a warm place, covered loosely with foil, before carving.

Recipe reprinted by permission of All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 599
Fat. Total: 28g
Fiber: 4g
Carbohydrates, Total: 17g
Sodium: 251mg
% Cal. from Fat: 42%
Cholesterol: 234mg
Protein: 69g
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