Stuffed Leg of Lamb

For an elegant Easter dinner, serve this butterflied leg of lamb filled with a savory stuffing of zesty herbs and tangy feta cheese. It's superb!


3/4 cup golden raisins
1/4 cup fresh oregano, chopped, or 2 teaspoons dried
1/4 cup fresh rosemary, chopped, or 2 teaspoons dried
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons garlic, chopped
1/3 cup bread crumbs
1/2 teaspoon balsamic vinegar
2 1/2 Tablespoons olive oil
4 Tablespoons feta cheese

1 (5-6 pounds) leg of lamb, butterflied


Preheat oven to 450°.

Place raisins in a saucepan with 2/3 cup water. Bring to a boil. Remove from heat and allow them to plump for 5 minutes. Drain and chop.

Combine raisins and remaining ingredients in a small bowl, mixing thoroughly.

Open lamb and spread above mixture over entire inside surface. Roll and tie with string. Rub outside with 1 Tablespoon olive oil.

Cook for 12 minutes per pound for rare and 15 minutes per pound for medium.

Serves: 6-8

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