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

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A culinary masterpiece featuring a beautifully roasted leg of lamb stuffed with sautéed spinach, goat cheese, and pine nuts, perfect for any gathering.

Ingredients

Scale
  • 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
  • 1 (10-ounce) bag fresh spinach leaves
  • 6 ounces goat cheese (or more, if desired)
  • 2 teaspoons pine nuts
  • Kitchen twine

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the boneless leg of lamb flat on a clean surface with the fat side down. Season both sides generously with salt and black pepper.
  3. Sauté the fresh spinach until wilted, then allow it to cool.
  4. Spread the cooled sautéed spinach over the lamb. Sprinkle crumbled goat cheese and pine nuts on top.
  5. Roll the lamb tightly around the filling to form a roulade, securing with kitchen twine at 1-inch intervals.
  6. Mix together flour, salt, black pepper, dried thyme, and fennel seeds; rub this seasoning over the rolled lamb.
  7. Sear the lamb on all sides in sesame oil over medium-high heat for 4-5 minutes per side.
  8. Transfer the skillet to the preheated oven and roast the lamb for 40 minutes, until internal temperature reaches 135°F (57°C).
  9. Remove from the oven and let the lamb rest for 10 minutes before slicing.
  10. Serve warm.

Notes

Let the lamb rest after cooking for tender meat. Substitute goat cheese with feta if necessary. Add herbs or other fillings for varied flavors.

Nutrition

Find it online: https://cookingwithmayaa.com/stuffed-leg-of-lamb-spinach-goat-cheese-pine-nuts/

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