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Step by Step Instructions
  • Step 1: Prepare the lamb. Place the lamb loin on a surface and open it, so that the outer side rests on the surface. Sprinkle with salt and pepper on the inside and then spread half of the spinach leaves to cover the whole surface. Sprinkle the xinomizithra in crumbs over the spinach and then sprinkle the figs and the pistachios over the cheese. Cover with the rest of the spinach leaves and wrap the lamb in a roll.
  • Step 2: Tie up the lamb tight enough using the kitchen string, making sure it is sealed and the stuffing is covered.
  • Step 3: Place the honey, olive oil, sage and thyme in a bowl and mix well.
  • Step 4: Sprinkle the lamb roll on the outside with salt and pepper and then coat it well on all sides with the honey mixture. Place the lamb in a clay pot. Add the wine in the remaining honey mixture and drizzle over the lamb. Cover and cook the lamb in a preheated oven at 200C for approximately 40 minutes, until it is soft enough.
  • Step 5: Remove the lid from the clay pot and continue baking for another 15-20 minutes, until the lamb turns light brown on all sides. Remove the lamb from the oven and wait for 10 minutes until it cools off, so that you can cut it.
  • Step 6: Serve with grilled vegetables of your choice.
Ingredient List
  • 1 leg of lamb (approximately 2 kg) boneless
  • salt from Mesologgi & lemon salt from Cyprus
  • ground black pepper
  • 300g fresh spinach leaves
  • 200g xinomizithra cheese
  • 100g dried figs (finely chopped)
  • 2tbsp unsalted pistachios (coarsely chopped and roasted)
  • kitchen string
  • 2tbsp woodland honey with sage
  • 100g extra virgin olive oil
  • 1tbsp thyme
  • 1tbsp sage
  • 100g white wine

Stuffed lamb loin with spinach and xinomizithra cheese

  • Preparation
  • Cooking
  • Extra
  • 8
An alternative suggestion for Easter roast lamb. In this recipe we bake it in the oven and we have a juicy and tasty dish, spicy and sweet at the same time, ideal for the Easter table and more.
Product Qty
Extra virgin olive oil «Premium» from Attica "Elawon" 16.9fl.oz
  Products of Greece
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