| How To Cook: |
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1. Combine all ingredients for marinade and pour over lamb; refrigerate in a covered bowl for several hours or overnight.
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2. When ready to bake, preheat oven to 350°.
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3. Combine chopped scallions, parsley, dill and garlic. Crumble feta into herb-garlic mixture.
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4. Remove lamb from marinade; reserve the marinade. Flatten lamb and spread the stuffing in the center.
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5. Fold one side of lamb over the other and tie securely. Place in roasting pan, pouring reserved marinade over.
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6. Bake for about 2½ hours. Serve with pan juices, or with gravy.
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PREPARE THE GRAVY:
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1. Melt butter and saute mushrooms. Remove from pan and set aside. Add flour to pan and blend.
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2. Combine beef stock and water, add to pan, and stir over low heat until gravy thickens.
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3. Add reserved mushrooms.
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