American Lamb Loin Napoli
2 tablespoons olive oil, divided
1 cup finely chopped onion
6 cloves garlic, finely chopped, divided (6 to 8)
1 1/2 cups fresh spinach leaves, shredded
1/2 cup finely chopped roasted red peppers
1/4 cup shredded fresh basil
1/4 cup pomegranate seeds or currants
1 tablespoon lemon pepper, divided
1 teaspoon red wine vinegar
1 tablespoon pomegranate juice
3 1/2 pounds boneless American Lamb loin or sirloin (3 1/2 to 4)
1/2 teaspoon paprika
1/2 teaspoon salt
1. In a medium skillet, heat 1 tablespoon olive oil; sauté onion and 2 tablespoons garlic for 3 to 4 minutes. Add spinach, red pepper, basil, pomegranate seeds or currents, 2 teaspoons lemon pepper and vinegar. Cook additional 2 to 3 minutes until spinach is wilted; set aside.
2. Lay boneless loin or sirloin on cutting board, fat-side up. Trim excess fat, leaving 1/8-inch cover. Score fat surface in a 1-inch crisscross pattern, 1/8-inch deep. Turn boneless loin over, fat-side down, on cutting board. Cover surface of meat with plastic wrap. Using a meat mallet or pounding tool, pound meat to 1-inch thickness. Place a 2-inch strip of filling along center and length of roast; roll and tie with string at 2-inch intervals.
3. In a small bowl, blend 1 tablespoon olive oil, 1 tablespoon chopped garlic, pomegranate juice, paprika 1 teaspoon lemon pepper and salt. Brush on the roast.
4. Place on rack in roasting pan and roast in 325ºF oven to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees.
