Description
A flavorful stuffed leg of lamb recipe featuring a savory spinach, goat cheese, and pine nut filling. The lamb is seasoned, rolled, seared, and roasted to medium-rare perfection, making it an impressive main dish for special occasions or family dinners.
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 (for tying the lamb)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for roasting the lamb after searing.
- Prepare the Lamb: Lay the boneless leg of lamb flat on a clean surface with the fat side down, then generously season both sides with salt and black pepper to enhance flavor.
- Prepare the Filling: In a skillet over medium heat, sauté the fresh spinach leaves until they are wilted. Remove from heat and allow the spinach to cool before assembling the stuffing.
- Assemble the Stuffing: Evenly spread the cooled spinach over the surface of the lamb, then crumble goat cheese on top and sprinkle with pine nuts to add creaminess and crunch.
- Roll and Tie: Carefully roll the lamb tightly into a cylinder around the filling. Use kitchen twine to tie the roll at 1-inch intervals, ensuring the stuffing stays securely inside during cooking.
- Season the Exterior: In a bowl, combine flour, salt, ground black pepper, dried thyme, and fennel seeds. Rub this seasoned flour mixture all over the outside of the rolled and tied lamb for added texture and flavor.
- Sear the Lamb: Heat sesame oil in an oven-safe skillet over medium-high heat. Sear the lamb on all sides for about 4-5 minutes per side until browned to lock in juices and create a flavorful crust.
- Roast: Transfer the skillet with the seared lamb to the preheated oven. Roast for approximately 40 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare doneness.
- Rest and Serve: Remove the lamb from the oven and let it rest for 10 minutes to allow the juices to redistribute. Slice and serve warm.
Notes
- Ensure the lamb is tightly rolled and secured with twine to prevent the filling from spilling out during cooking.
- Use a meat thermometer to accurately check for medium-rare doneness to avoid overcooking.
- Allowing the lamb to rest post-roasting helps retain its juices for a tender, flavorful slice.
- For a nuttier flavor, toast the pine nuts lightly before adding them to the filling.
- This recipe pairs well with roasted vegetables or a fresh salad.
