Description
This Stuffed Leg of Lamb recipe features a succulent 5-pound boneless leg of lamb filled with sautéed spinach, creamy goat cheese, and crunchy pine nuts. Seasoned with aromatic herbs and spices, then seared and roasted to a perfect medium-rare, this impressive roast combines rich flavors and tender textures, perfect for special occasions or a hearty family dinner.
Ingredients
Scale
Lamb and Seasoning
- 1 (5-pound) boneless leg of lamb
- Salt and black pepper to taste
- 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
Filling
- 1 (10-ounce) bag fresh spinach leaves
- 6 ounces goat cheese (or more, if desired)
- 2 teaspoons pine nuts
- Kitchen twine
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for roasting the lamb.
- Prepare the Lamb: Lay the boneless leg of lamb flat on a clean surface with the fat side down. Season both sides generously with salt and black pepper to enhance the meat’s natural flavors.
- Prepare the Filling: Heat a skillet over medium heat, then sauté the fresh spinach until wilted. Remove from heat and allow to cool so it’s easier to spread without excess moisture.
- Assemble the Stuffing: Spread the cooled sautéed spinach evenly over the lamb. Sprinkle crumbled goat cheese over the spinach, followed by pine nuts for added texture and flavor.
- Roll and Tie: Carefully roll the lamb tightly around the filling to form a roulade. Use kitchen twine to secure the roll by tying at roughly 1-inch intervals to keep the stuffing intact during cooking.
- Season the Exterior: In a small bowl, mix together all-purpose flour, salt, black pepper, dried thyme, and fennel seeds. Rub this seasoning blend evenly over the entire surface of the rolled lamb.
- Sear the Lamb: Heat sesame oil in an oven-safe skillet over medium-high heat. Sear the rolled lamb on all sides for about 4-5 minutes per side, creating a flavorful, browned crust.
- Roast: Transfer the skillet directly to the preheated oven. Roast the lamb for approximately 40 minutes, or until an internal temperature of 135°F (57°C) is reached for medium-rare doneness.
- Rest and Serve: Remove the lamb from the oven and let it rest for 10 minutes. This resting period allows the juices to redistribute, ensuring a moist and tender roast. Slice and serve warm.
Notes
- To ensure even cooking and easier slicing, allow the lamb to rest after roasting.
- Adjust goat cheese quantity to preference; it adds creaminess and tang.
- Use a meat thermometer to check the internal temperature for desired doneness.
- Tying the roast securely prevents the filling from spilling out during cooking.
- Leftovers can be stored in the refrigerator and enjoyed within 3 days.
