A boneless leg of lamb is stuffed with spinach, cheese and onions for a festive Easter dinner.

Lamb is a traditional Easter meal, and a nice change from serving ham. Roasting a leg of lamb is as easy as any other meat, and the flavor blends well with other Mediterranean tastes. Try roasting a leg of lamb for Easter dinner, and find a new holiday favorite for years to come.

Buying Lamb

In the grocer's meat section, there are small chops, shoulder chops, boneless pieces for stew, whole leg and half leg portions. The leg can be purchased either boneless or bone-in. For this recipe, get the boneless leg, and estimate at least a half pound per person.

The small chops are pricy, but a familiar favorite for many. This is the cut most often served in restaurants, sometimes with mint sauce. These can be fried quickly in a skillet with olive oil, garlic and a squeeze of lemon. Shoulder chops are economical, but a bit fatty and strong in flavor. Save these for a true lamb lover. Boneless pieces make a delicious stew that is good in winter or spring.

Side Dishes

Like any roast, potatoes are a delicious accompaniment to meat, and can be conveniently cooked in the same roasting pan. Quarter potatoes (large red or Yukon Golds are good), toss in a bowl with salt, pepper, rosemary and a splash of oil, then arrange evenly around lamb in roasting pan. Asparagus is a spring-like way to add some green to the dinner plate. Break off hard ends, cook in a little seasoned water and lemon juice about 7 minutes. Splash with balsamic vinegar and serve hot.

Stuffed Leg of Lamb Recipe

Serves 6

Ingredients:

• 1 boneless leg of lamb, about 3 pounds
• 1 10-oz package frozen spinach, thawed
• Olive oil, about 2 tablespoons
• Salt & pepper
• 1 medium onion, chopped
• 1 clove garlic
• 2 teaspoons oregano
• 1/2 lemon
• 2 oz or a 2" square piece of feta cheese, cut into small pieces
• Kitchen string

1. Preheat oven to 350 degrees.
2. Rinse lamb under cold running water and dry with paper towels.
3. Drain thawed spinach.
4. Open lamb flat on work surface. Rub both sides lightly with olive oil, salt and pepper.
5. Prepare filling by sautéing onion and garlic in 1 tablespoons olive oil. Stir in drained spinach, oregano, juice of half a lemon and salt and pepper. Remove from heat and stir in cheese. Stir lightly to combine.
6. Place filling down center of lamb and fold bottom half up over it, then bring top portion of lamb down to overlap bottom section. Tie securely with kitchen string in several places.
7. Rub oil in bottom of roasting pan and add lamb. Roast 25 minutes per pound or to 150 degrees for medium rare, 160 for medium.
8. Let lamb rest at least 5 minutes before carving.