LOIN OF LAMB WITH FETA AND SPINACH STUFFING

Ask your butcher to de-bone the loin of lamb.

2kg boned loin of lamb
red wine for marinade

Feta and Spinach Stuffing:
250g packet frozen chopped spinach, thawed
125h button mushrooms, wiped and sliced
4 spring onions, chopped
2 cloves garlic, crushed
30ml (2 tbs) butter or margarine
250ml (1 cup) stale breadcrumbs
15ml (1 tbs) chopped parsley
60 feta cheese, crumbled

1. Marinate the meat in wine overnight.
2. Place spinach in sieve, press out liquid, set aside.
3. Pace mushrooms, spring onions, garlic and butter in bowl, microwave on 100% (high) power, three minutes.
4. Stir in breadcrumbs, parsley, cheese and spinach.
5. Remove meat from marinade.  Spread stuffing over loin and roll up.
6. Secure with string at 30mm intervals (if you find this a bit tricky, get someone to help you)
7. Place meat on roasting rack in pan, cover with aluminium foil shiny side in.  Cook on 160 degrees Celsius for 20 to 25 minutes per 500g or until well done.  Baste the meat during cooking.

8. For last 20 minutes cooking remove the foil to brown the meat.

Serves 12 - 15