Stuffed Lamb Loin Served with Mint Couscous

-1 boneless lamb loin, trimmed and split lengthwise  

-4 tablespoons of extra virgin olive oil

-2 cloves of garlic, chopped

-Juice of 1/2 lemon

-2 tablespoons of dried mint leaves

-1 cup of baby spinach

-4 ounces of sundried tomatoes, packages in olive oil and roughly chopped

-2 tablespoons of fresh parsley leaves, roughly chopped

-1/2 cup of pine nuts, roasted  

-2/3 cup of feta cheese

Course sea salt and course ground black pepper

Kitchen twine

Place lamb in a large plastic bag with 3 tablespoons of olive oil, garlic, lemon and mint. Marinade in refrigerator for at least 2 hours.

Preheat the oven to 400 degrees F.

In a skillet heat 1 tablespoon of olive oil. Add spinach, sundried tomato, parsley and pine nuts and cook for 2 minutes over medium heat. You do this to simply mix the ingredients together. They will cook in the meat when baked.

Remove meat from marinade. Stuff meat with herb mixture and sprinkle feta cheese on top of mixture. Close meat together and tie with kitchen twine.

Bake lamb for 25-30 minutes for medium rare. Remove, wrap in tin foil and allow it to sit for 5-10 minutes.

Cut and serve. Serve with Couscous. Recipe below

Mint Couscous

Serves 4

-6 ounces of instant couscous

-2 tablespoons of olive oil

-1/2 cup of fresh mint, finely chopped

-1/3 cup of pecans, toasted and chopped

-2 tablespoons lemon juice

Salt and white pepper to taste

Cook couscous according to package directions. When ready, transfer from pot into a bowl. Fluff with a fork and add remaining ingredients. Mix and serve hot or cool.