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
