Ingredients

2 pounds boned lamb loins or boned leg of lamb, butterflied
2 tablespoons olive oil
2 tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
Juice and coarsely grated rind of 1 lemon
1/2 cup loosely packed crumbled reduced-fat feta cheese
1/2 cup coarse fresh bread crumbs
1/4 cup fresh chopped parsley
Freshly ground pepper
1 tablespoon Dijon mustard

Directions

Preheat oven to 350 F.

Trim excess fat and sinew off lamb and pound lamb to flatten slightly between sheets of parchment paper. Lay, with the rough interior side facing up, on a work surface.

In a food processor, combine 1 tablespoon of the oil with the rosemary, thyme, half the lemon juice, and the lemon rind. Process into a coarse paste. Reserve 1 to 2 tablespoons of the mixture and combine the remainder with the remaining lemon juice, the cheese, bread crumbs and parsley, and mix well. Set aside.

Spread the reserved 2 tablespoons of herb mixture over the rough surface of the lamb, leaving a 1-inch border around the edges. Roll lamb up and tie securely with string at regular intervals. Rub remaining oil over surfaces and season with freshly ground pepper. Heat a deep baking dish or nonstick frying pan over high heat and brown the lamb on all sides. Transfer to a wire rack inside the baking dish and roast for 30 minutes.

Transfer the lamb to a cutting board and carefully remove string. Brush with mustard and carefully press cheese mixture onto the top and sides of lamb, pressing firmly to hold in place. Return to the oven and bake for 15 minutes for medium rare.

Remove from oven, cover loosely with foil, and leave in a warm place for 10 minutes. Carve into thick slices and serve with vegetables. Makes 8 servings.

Nutrition information per serving: 225 cal., 9.5 total fat (3 g saturated fat), 275 mg sodium.