Skip to content
Close Menu

Ingredients

  • 3 lb boneless leg of lamb, butterflied
  • 2 leeks, finely chopped
  • 2 cups spinach, chopped
  • 1/8 cup fresh mint, chopped
  • 1/8 cup fresh rosemary, chopped
  • 1/8 cup fresh thyme, chopped
  • 1/8 cup fresh chives, chopped
  • 1-2 tbsp olive oil
  • garlic
  • salt and pepper to taste

Directions

  1. Mix all ingredients except lamb in a food processor
  2. Stuff leg and tie shut with butchers twine or cotton string
  3. Cook 350F for as long as needed ( 20- 25 minutes per pound)

Leave a Reply

Your email address will not be published. Required fields are marked *

Shirley Plant

About Shirley

I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.

Appearances By Shirley

  • CTV News
  • Rogers TV
  • FoodNetwork.ca
  • The Eat Real Food Health Summit
  • Menopause Wellness Summit
  • The Parenting TeleSummit

Appearances By Shirley

  • CTV News
  • Rogers TV
  • FoodNetwork.ca
  • The Eat Real Food Health Summit
  • Menopause Wellness Summit
  • The Parenting TeleSummit

Shirley's Cookbooks

Finally... Food I Can Eat!

Finally... Food I Can Eat!

A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.

Finally... Paleo Food I Can Eat!

Finally... Paleo Food I Can Eat!

Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.

SIGN-UP FOR MY MONTHLY NEWSLETTER