Lamb roast with Feta, Mushroom, and Spinach...That's what I'm talking about!

I got to try this sometime....I love a good lamb roast!

Stuffed Lamb Roast

Lamb roast

• Approximately 2 lb boneless lamb roast

Marinade

• 1 cup dry left over red wine (this recipe is a great way to use up days-old wine!)
• 1/3 cup olive oil
• Juice of 1 lemon
• 1 TBS fresh thyme
• 2 TBS  fresh rosemary
• 1 TBS fresh thyme
• 1/2 tsp dried marjoram
• 2 tsp Minced garlic
• Salt and freshly ground pepper to taste

*Use fresh herbs if you can for this marinade, it does make a difference. If you only have dried herbs adjust the measurements down and be sure to use a processor to release as much flavor as possible.
In a food processor, crush the herbs and emulsify them in the olive oil and lemon juice. It will be a lovely green mixture. Place the lamb roast into a gallon size zip lock bag. Pour that lovely green mixture over the lamb and make sure that coats the lamb completely. Pour the red wine into the bag and seal. Gently shake the bag. Marinate the lamb for a minimum of 4 hours up to over night, rotating the bag a couple of times to make sure the lamb roast has maximum contact.

Stuffing

• 1 cup sliced mushrooms
• 1/2 TBS butter
• 1 TBS left over red wine
• 1 c fresh spinach leaves
• 1/2 c. Basil and Tomato flavored feta cheese, reserve 1/4 c for garnish

Sauté the mushrooms in the butter. Deglaze the pan with the red wine. In a small bowl, combine the cooked mushrooms, spinach and 1/4 cup feta cheese.
Preheat the oven to 325°

Lamb stuffed with Spinach, feta and mushrooms

Remove the lamb roast from the marinade. Discard the remaining marinade. My lamb roast was secured with a twine net so I sliced a small hole in the net so I could expose the center of the roast. Then I stuffed the roast through the hole in the net. I cut a second hole in the side to fill the roast with the remaining stuffing. If your roast has been butterflied but not tied, lay the roast out flat as possible, place the stuffing along one long side and roll up the roast. Secure the roast with twine.
Roast the lamb on a grilling pan for 40-50 minutes or until it registers 180° with a meat thermometer. Remove from the oven and let the roast settle for 5 minutes before slicing. Serve slices of lamb roast garnished with a sprinkle of feta cheese.