Herb Stuffed Lamb Recipe from Shirley Plant: Looking for a delicious, yet healthy lamb recipe for Easter? Shirley Plant from Delicious Alternatives just shared with us this great recipe for Herb Stuffed Lamb– sure to be a big hit for Sunday dinner! Enjoy!
Register for free to attend the 2nd Annual Eat Real Food Online Health Summit taking place March 17-23, 2016. Hosted by my friend Shirley Plant — nutritionist and author of Finally… Food I Can Eat! — this is one online event you’ll not want to miss!
For seven days, you’ll have the opportunity to watch, listen and learn as 40 world-renowned experts spanning the fields of functional medicine, nutrition, the mind-body connection, and healthy cooking, share their knowledge on how you can reverse and prevent illness simply by changing how and what you eat. I will be doing an interview on March 20th about toxic mold and your health!
| Herb Stuffed Lamb Recipe from Shirley Plant |
- 3 lbs butterflied boneless leg of lamb
- 2 leeks finely chopped
- 2 cups Spinach washed and chopped
- 1/8 cup fresh mint chopped
- 1/8 cup fresh rosemary chopped
- 1/8 cup Fresh Thyme chopped
- 1/8 cup fresh chives chopped
- 1 cup gluten-free bread crumbs
- 1 tbsp Olive Oil
- sea salt and pepper to taste
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Ingredients
Servings:
Units:
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- Mix all ingredients except the lamb in a food processor
- I get my butcher to butterfly the leg of lamb for me so I can stuff it easily
- Stuff leg with stuffing and tie shut with butchers twine or cotton string
- Cook at 350F for as long as needed for the size of your roast ( approx 20-25 minutes to the pound)
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