Instructions:

1. Prepare the Marinade:

   • In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper. Place the butterflied lamb in a resealable bag or shallow dish and pour the marinade over it. Marinate in the refrigerator for at least 2 hours, preferably overnight.

2. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

3. Prepare the Filling:

   • In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in chopped spinach and cook until wilted. Remove from heat and let cool. In a bowl, combine the spinach mixture with sun-dried tomatoes, feta cheese, rosemary, thyme, salt, and pepper.

4. Assemble the Roulade:

   • Remove the lamb from the marinade and pat dry. Lay the lamb flat on a clean surface, with the cut side facing up. Spread the filling evenly over the lamb, leaving a small border around the edges. Roll the lamb tightly from one end to the other, tucking in the filling as you go. Secure the roulade with kitchen twine at intervals.

5. Sear the Roulade:

   • In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the roulade on all sides until browned, about 3-4 minutes per side.

6. Roast in the Oven:

   • Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.

7. Rest and Serve:

   • Remove the roulade from the oven and let it rest for 10 minutes before slicing. Serve with your favorite sides, drizzled with pan juices.

Nutrition Facts :

Here are the estimated nutrition facts for a serving of Provencal Lamb Roulade (based on a recipe serving 6 people). Please note that these values can vary based on specific ingredients and portion sizes.

Estimated Nutrition Facts (per serving):

• Calories: 350-400 kcal

• Total Fat: 22-25 g

  • Saturated Fat: 8-10 g

  • Trans Fat: 0 g

• Cholesterol: 100-120 mg

• Sodium: 600-700 mg

• Total Carbohydrates: 8-10 g

  • Dietary Fiber: 2-3 g

  • Sugars: 2-3 g

• Protein: 30-35 g

Vitamins and Minerals:

• Vitamin A: 15-20% of the Daily Value (DV)

• Vitamin C: 10-15% of the DV

• Calcium: 10-15% of the DV

• Iron: 15-20% of the DV

Note:

• These values are approximate and can vary based on the specific brands of ingredients used, cooking methods, and portion sizes. For the most accurate nutritional information, consider using a nutrition calculator with the exact ingredients you plan to use.