Stuffed Leg of Lamb with Spinach, Goat Cheese, and Pine Nuts Recipe

If you’re searching for a mouthwatering centerpiece that will wow your guests and delight your taste buds, this Stuffed Leg of Lamb with Spinach, Goat Cheese, and Pine Nuts Recipe is exactly what you need. It combines tender, juicy lamb with a vibrant, creamy filling that brings a beautiful balance of fresh spinach, rich goat cheese, and crunchy pine nuts. The layers of flavor and texture work in perfect harmony, making it a dish that’s both elegant and comforting – perfect for special occasions or an impressive weekend dinner.

Ingredients You’ll Need

This recipe calls for simple ingredients, but each one is carefully chosen to elevate the flavors and textures. From the earthy lamb to the nutty pine nuts, every component plays a key role in creating a truly unforgettable meal.

• Boneless leg of lamb (5 pounds): The star of the dish, offering tender and flavorful meat perfect for stuffing.
• Salt and black pepper: Essential seasonings to enhance the natural taste of the lamb and the filling.
• Fresh spinach leaves (10 ounces): Adds freshness, color, and a subtle earthiness to balance the richness of the cheese.
• Goat cheese (6 ounces or more): Creamy and tangy, this cheese melts beautifully inside the spinach stuffing.
• Pine nuts (2 teaspoons): Provide a delightful crunch and a buttery, nutty flavor that complements the filling.
• Kitchen twine: A must-have for holding the rolled lamb securely during cooking.
• All-purpose flour (1 cup): Used in the seasoning rub to create a crunchy and flavorful crust.
• Salt (1 tablespoon): Part of the crust seasoning to deepen the flavor.
• Ground black pepper (1 tablespoon): Adds a warm and slight spiciness to the crust.
• Dried thyme (1 teaspoon): Brings an herbaceous aroma that pairs beautifully with lamb.
• Fennel seeds (1 teaspoon): Sprinkle a subtle sweetness and a licorice note that’s a perfect finishing touch.
• Sesame oil (1 tablespoon): For searing the lamb, adding a fragrant, toasty layer before roasting.

How to Make Stuffed Leg of Lamb with Spinach, Goat Cheese, and Pine Nuts Recipe

Step 1: Preheat Your Oven

Set your oven to 350°F (175°C) so it’s ready when you finish prepping the lamb. This ensures even cooking and that perfect medium-rare finish.

Step 2: Season the Lamb

Lay your boneless leg of lamb flat on a cutting board, fat side down. This gives an even surface to work with. Sprinkle with salt and black pepper generously to build a foundation of flavor right from the start.

Step 3: Prepare the Spinach Filling

Sauté the fresh spinach in a skillet over medium heat until it just wilts. This releases excess moisture and intensifies the flavor. Let it cool completely; this step is key to preventing a soggy stuffing.

Step 4: Assemble the Stuffing

Spread the cooled spinach evenly over the lamb. Next, crumble the goat cheese over the spinach and sprinkle the pine nuts on top. This combination ensures every bite has a burst of creamy, crunchy goodness.

Step 5: Roll and Secure the Lamb

Roll the lamb tightly to encase the filling, creating a beautiful spiral of color and texture when sliced. Use kitchen twine to tie the roast at 1-inch intervals, locking everything in place for cooking.

Step 6: Season the Exterior

Mix the all-purpose flour, salt, black pepper, dried thyme, and fennel seeds in a bowl. Rub this fragrant blend all over the surface of the rolled lamb for an aromatic crust that will add wonderful texture and flavor.

Step 7: Sear the Lamb

Heat sesame oil in an oven-safe skillet over medium-high heat. Once hot, sear the lamb on all sides, about 4-5 minutes per side. This step locks in juices and develops a beautiful brown crust that adds depth to the flavor.

Step 8: Roast to Perfection

Transfer the skillet straight into your preheated oven and roast the lamb for around 40 minutes. Use a meat thermometer to check for an internal temperature of 135°F (57°C), ideal for medium-rare. The lamb will continue to cook slightly as it rests.

Step 9: Rest and Slice

Once out of the oven, let the lamb rest for 10 minutes. This step is crucial for juicy meat, allowing the natural juices to redistribute. After resting, slice the roast to reveal the lovely layers of spinach, goat cheese, and pine nuts inside.

How to Serve Stuffed Leg of Lamb with Spinach, Goat Cheese, and Pine Nuts Recipe

Garnishes

Fresh herbs like rosemary or thyme sprigs make excellent garnishes, adding a pop of green and enhancing the lamb’s earthy aroma. A drizzle of high-quality olive oil or a squeeze of lemon juice can brighten the flavors beautifully just before serving.

Side Dishes

This Stuffed Leg of Lamb pairs wonderfully with classic roasted vegetables like carrots, potatoes, and parsnips. For a fresher twist, try a crisp green salad or a tangy couscous salad with lemon and herbs. The side dishes should complement without overpowering the stuffed lamb.

Creative Ways to Present

For a festive presentation, arrange slices on a wooden board surrounded by the roasted vegetables and fresh herb sprigs. You could also serve the lamb on a platter lined with baby greens or alongside small bowls of mint yogurt sauce for dipping, making the dish interactive and vibrant.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, you can store any leftover lamb in an airtight container in the refrigerator for up to 3 days. Keep the slices separate to maintain the texture of the filling and meat, making for excellent leftovers in sandwiches or salads.

Freezing

This Stuffed Leg of Lamb freezes well if wrapped tightly in plastic wrap and then foil. For best quality, freeze leftovers for up to 2 months. When ready to eat, thaw overnight in the fridge to preserve the texture and moisture.

Reheating

To reheat, gently warm slices in a low oven (around 300°F or 150°C) wrapped in foil to prevent drying out. Alternatively, use a skillet over low heat with a splash of broth to keep the lamb moist. Avoid microwaving to retain the best texture and flavor.

FAQs

Can I use frozen spinach instead of fresh spinach?

While fresh spinach provides the best texture and flavor, you can use frozen spinach if needed. Be sure to thaw and squeeze out excess water to prevent the filling from becoming soggy.

Is it possible to substitute goat cheese with another cheese?

Absolutely! Cream cheese, feta, or ricotta can be used as alternatives. Each will change the flavor slightly, but they all add creaminess and complement the spinach well.

How do I know when the lamb is perfectly cooked?

The best way is to use a meat thermometer and pull the lamb at 135°F for medium-rare. Let it rest, and it will rise slightly in temperature, resulting in tender, juicy meat.

Can I prepare this dish a day ahead?

Yes, you can assemble and roll the stuffed lamb a day in advance. Keep it covered in the refrigerator and bring it to room temperature before searing and roasting for the best results.

What can I do if I don’t have pine nuts?

If pine nuts are not available, toasted walnuts or slivered almonds make great substitutes, providing similar crunch and a nutty flavor that fits perfectly with the filling.

Final Thoughts

This Stuffed Leg of Lamb with Spinach, Goat Cheese, and Pine Nuts Recipe is a beautiful blend of flavors and textures that’s sure to impress anyone lucky enough to taste it. Whether it’s a holiday feast or a special weekend dinner, this dish brings warmth, elegance, and a little bit of indulgence to your table. I can’t wait for you to try it and fall in love with every savory slice.

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