Indulge in a succulent stuffed leg of lamb, a dish that combines tender meat with a flavorful filling of spinach, goat cheese, and pine nuts. This recipe offers a delightful twist on traditional lamb roasts, making it a perfect centerpiece for special occasions or a memorable family dinner.
Why You’ll Love This Recipe
- Flavorful Combination: The rich taste of lamb pairs beautifully with the creamy goat cheese, fresh spinach, and nutty pine nuts, creating a harmonious blend of flavors.
- Elegant Presentation: A rolled and stuffed leg of lamb makes for an impressive presentation, elevating your dining experience.
- Versatility: This dish complements a variety of side dishes, from roasted vegetables to creamy mashed potatoes, allowing you to customize your meal.
Ingredients
- 1 (5-pound) boneless leg of lamb
- Salt and black pepper to taste
- 1 (10-ounce) bag fresh spinach leaves
- 6 ounces goat cheese (or more, if desired)
- 2 teaspoons pine nuts
- Kitchen twine
- 1 cup all-purpose flour
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 1 tablespoon sesame oil
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Lamb: Preheat your oven to 350°F (175°C). Lay the boneless leg of lamb flat on a clean surface, fat side down. Season the inside with salt and black pepper.
- Prepare the Filling: In a skillet over medium heat, sauté the fresh spinach leaves until wilted. Remove from heat and let cool slightly.
- Assemble the Stuffing: Evenly spread the sautéed spinach over the seasoned side of the lamb. Crumble the goat cheese on top of the spinach and sprinkle with pine nuts.
- Roll and Secure: Starting from one end, tightly roll the lamb to enclose the filling. Secure the roll by tying it with kitchen twine at 1-inch intervals.
- Season the Exterior: In a bowl, mix the all-purpose flour, 1 tablespoon of salt, 1 tablespoon of ground black pepper, dried thyme, and fennel seeds. Rub this mixture over the entire exterior of the rolled lamb.
- Sear the Lamb: Heat the sesame oil in a large oven-safe skillet over medium-high heat. Place the lamb in the skillet and sear on all sides until browned, approximately 4-5 minutes per side.
- Roast: Once seared, transfer the skillet to the preheated oven. Roast the lamb for about 40 minutes, or until the internal temperature reaches your desired level of doneness (135°F/57°C for medium-rare).
- Rest and Serve: Remove the lamb from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender roast.
Servings and Timing
- Servings: This recipe yields approximately 8 servings.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Additional Time: 10 minutes (resting)
- Total Time: 1 hour 25 minutes
Variations
- Cheese Options: Substitute goat cheese with feta or blue cheese for a different flavor profile.
- Nut Alternatives: Replace pine nuts with chopped walnuts or almonds to add a unique texture and taste.
- Herb Enhancements: Incorporate fresh herbs like rosemary or basil into the stuffing for added aroma and flavor.
Storage/Reheating
- Storage: Store any leftover lamb in an airtight container in the refrigerator for up to 3 days.
- Reheating: To maintain moisture, reheat slices in a covered skillet over low heat or in the oven at 300°F (150°C) until warmed through.
FAQs
What is the best way to butterfly a leg of lamb?
To butterfly a leg of lamb, place it fat side down on a cutting board. Using a sharp knife, make a lengthwise cut along the center, opening the meat like a book. Continue to cut and spread the meat until it lays flat and even.
Can I prepare the stuffed leg of lamb in advance?
Yes, you can assemble the stuffed lamb a day ahead. Wrap it tightly in plastic wrap and refrigerate until ready to sear and roast.
What side dishes pair well with stuffed leg of lamb?
Roasted vegetables, garlic mashed potatoes, or a fresh green salad complement the rich flavors of the stuffed lamb.
How do I know when the lamb is cooked to my desired doneness?
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F (57°C); for medium, 145°F (63°C); and for well-done, 160°F (71°C).
Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach thoroughly before using it in the stuffing to prevent excess moisture.
What can I use instead of kitchen twine to secure the lamb?
If kitchen twine is unavailable, you can use unwaxed, unflavored dental floss or silicone bands designed for cooking.
Is it necessary to sear the lamb before roasting?
Searing the lamb enhances flavor and helps develop a beautiful crust, but if you prefer, you can roast it directly without searing.
Stuffed Leg of Lamb
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
Description
This stuffed leg of lamb is a flavorful and elegant dish perfect for special occasions. Filled with spinach, goat cheese, and pine nuts, then roasted to perfection, this recipe creates a juicy, tender, and delicious meal. Serve with roasted vegetables or mashed potatoes for a complete feast!
Ingredients
- 1 (5-pound) boneless leg of lamb
- Salt and black pepper to taste
- 1 (10-ounce) bag fresh spinach leaves
- 6 ounces goat cheese (or more, if desired)
- 2 teaspoons pine nuts
- Kitchen twine
- 1 cup all-purpose flour
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 1 tablespoon sesame oil
Instructions
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare the Lamb: Lay the boneless leg of lamb flat, fat side down. Season with salt and black pepper.
- Prepare the Filling: Sauté spinach in a skillet over medium heat until wilted, then let it cool.
- Assemble the Stuffing: Spread the spinach over the lamb, then add crumbled goat cheese and pine nuts.
- Roll and Tie: Roll the lamb tightly and secure with kitchen twine at 1-inch intervals.
- Season the Exterior: Mix flour, salt, black pepper, thyme, and fennel seeds in a bowl. Rub over the rolled lamb.
- Sear the Lamb: Heat sesame oil in an oven-safe skillet and sear the lamb on all sides (about 4-5 minutes per side).
- Roast: Transfer the skillet to the oven and roast for about 40 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Rest and Serve: Let the lamb rest for 10 minutes before slicing to retain its juices.
Notes
- Substitute goat cheese with feta or blue cheese for a different flavor profile.
- Replace pine nuts with walnuts or almonds for added texture.
- Fresh rosemary or basil can enhance the stuffing’s flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat slices in a covered skillet over low heat or in the oven at 300°F (150°C).
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean, European
