Feta-Stuffed Mediterranean Lamb
15 minutes
1 hour 20 minutes
1 hour 35 minutes
A delicious, juicy and veggie-packed roast lamb recipe that is super easy to make and is a great source of protein and micronutrients.
Ingredients
- 1 Kg lamb shoulder on the bone
- 2 fennel bulbs
- 250g (2 cups) baby carrots
- ½ cup white wine
- ½ cup vegetable stock (MSG & gluten-free)
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 tsp dried origanum
- 3 tbsp sliced Kalamata olives
- ¼ tsp sea salt
- 1 tbsp olive brine
- 1 tbsp extra virgin olive oil
- 100g (½ cup feta)
Instructions
- Preheat the oven to 180C/ 350 F
- In a pestle and mortar combine the fresh herbs, olive oil, garlic, brine, salt, feta and Kalamata olives and crush.
- Make holes in the lamb and stuff with the feta mixture.
- Place the lamb and vegetables in a large Dutch oven. Add vegetable stock & white wine to a pot, then roast at 180C/ 350F for 1 hour & 20 minutes, basting every 30 minutes.
- Serve.
Notes
As a nutritionist and foodie I believe healthy eating includes wholesome cooking methods, using good quality meat, vegetables and fats, and I don't believe in crazy diets or fads. My meals are Mediterranean and lower-carb based, such as this delicious lamb roast.
I do still include healthy carbohydrates from whole grains, legumes, fruit and vegetables. The Mediterranean diet has been proven again and again to be effective at helping balance hormones and fighting inflammation. This recipe is super easy to make, and can be enjoyed as a spoil as a Sunday roast.
Nutrition Information:
Yield: 4
Serving Size: 480g
Amount Per Serving:
Calories: 620kcalTotal Fat: 29.6gNet Carbohydrates: 13.4gFiber: 5.8gProtein: 60.7g
