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Pan-Roasted Lamb Stuffed with Kefalotiri Cheese on Arugula Salad: Main Image

Quick Facts

Nutrition Facts

Calories 441
  Calories from Fat 271 (61%)
(47%)Total Fat 31g
(47%)Saturated Fat 9g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
(36%)Cholesterol 109mg
(56%)Sodium 1336mg
(22%)Potassium 780mg
Total Carbohydrate 6g
(8%)Dietary Fiber 2g
Sugars 2g
Sugar Alcohols 0g
(73%)Protein 36g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Pan-Roasted Lamb Stuffed with Kefalotiri Cheese on Arugula Salad


  • 2 lamb top rounds or sirloins, about 1 1/2 lbs each

  • 1/2 lb kefalotiri or provolone cheese cut into eight, long, 1/4-inch wide strips

  • 4 tsp salt

  • 4 tsp black pepper, coarsely ground

  • 1 Tbs olive oil

  • 1 Tbs butter

  • 2 cloves garlic, finely chopped

  • 6 sprigs thyme

  • 4 quarts arugula leaves

  • 1 Tbs parsley, chopped

  • Latholemono Salad Dressing1/3 cup fresh lemon juice

  • 1/2 tsp sea salt

  • 1/4 tsp black pepper, ground

  • 1/4 tsp dry mustard

  • 1 saffron thread, optional

  • 2/3 cup extra virgin olive oil

Melted cheese is revealed when this lamb is sliced open. Served on top of healthy, dressed, greens.


  • Cut each top round or sirloin into four portions.
  • If necessary, make a slice halfway into center of lamb.
  • Place cheese in center, roll, and tie with string.
  • Season lamb with salt and pepper.
  • In large skillet with cover, heat oil over medium-high heat and brown meat on all sides.
  • Add butter, garlic, and thyme.
  • Reduce heat, baste meat with butter mixture, cover, and cook 15 to 20 minutes, or to desired degree of doneness: 145°F for medium-rare, 160°F for medium, or 170°F for well.
  • Remove lamb from pan, cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.
  • Toss arugula and parsley with 1/2 to 3/4 cup of Latholemono Salad Dressing (recipe follows).
  • Serve on plates. Slice lamb and arrange on salad.
  • Latholemono Salad Dressing (makes 1 cup)In blender, combine lemon juice, salt, pepper, dry mustard, and saffron, if used.
  • Blend on high speed for 1 minute.
  • With blender running, slowly pour in oil, blending until thick and creamy.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2023.