Lamb Roulade Appetizers
Serves 6
12 oz. ground lamb
1 lg. egg, lightly beaten
1/4 cup plain bread crumbs
3 tbsp. chopped fresh parsley
1 tsp. finely chopped garlic
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground pepper 		Spinach Filling
1/2 box(10 oz)frozen chopped spinach, thawed and squeezed dry
1 lg. egg,lightly beaten
1/4 cup freshly grated Parmesan Cheese
1/4 tsp. salt
Cucumber-Yogurt Sauce
1/2 cup low-fat plain yogurt
1/2 cup seeded and finely chopped cucumber

In a large bowl, combine lamb, egg breadcrumbs,parsley, garlic, oregano, salt & pepper; mix well.

Press lamb mixture into flattened round and place between 2 pieces of plastic wrap. With a rolling pin, shape into approximate 11" x7" rectangle; remove top piece of wrap.

Spread Spinach Filling evenly over lamb; starting with long edge and using wrap to help, roll rectangle up tightly.

Preheat oven to 350¼F. Line baking sheet with foil and set wire rack on top; lightly oil or coat with nonstick cooking spray.

Place roulade on prepared rack; bake 40 minutes, or until no longer pink in the centre and thermometer reads 165¼F. Serve warm or at room temperature, cut into 1/4" slices, on a lettuce leaf or leaves, and topped with Cucumber-Yogurt Sauce.

CUCUMBER-YOGURT SAUCE

In a smallbowl, combine all ingredients; refrigerate at least 30 minutes for flavors to blend.

*INGREDIENTS*

2 tbsp. chopped fresh parsley

1 tsp. finely chopped garlic

salt & pepper to taste

Lettuce leaves

*DIRECTIONS*

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