If you’re ready to impress at your next gathering or just want to treat yourself to a memorable meal, look no further than this Stuffed Leg of Lamb. Juicy, tender lamb is wrapped around a flavorful filling of sautéed spinach, creamy goat cheese, and toasted pine nuts, creating a showstopping centerpiece that’s as beautiful as it is delicious. Whether you’re celebrating a holiday or just want to bring a little extra magic to the dinner table, this recipe for Stuffed Leg of Lamb will leave everyone reaching for seconds.
Ingredients You’ll Need
Every component in this Stuffed Leg of Lamb has a purpose, from the rich meat to the fresh greens and tangy cheese. With just a handful of ingredients, you’ll create a dish with layers of flavor, texture, and color that looks as impressive as it tastes.
- Boneless leg of lamb (5 pounds): The star of the show—choose a high-quality cut for the most tender, flavorful results.
- Salt and black pepper: Simple seasonings that enhance the natural flavors of the lamb and filling.
- Fresh spinach leaves (10-ounce bag): Adds vibrant color and a hint of earthiness to the stuffing.
- Goat cheese (6 ounces, or more): Brings a creamy, tangy element that melts beautifully into the spinach.
- Pine nuts (2 teaspoons): Toasted for extra crunch and a subtle nutty flavor that complements the filling.
- Kitchen twine: Essential for keeping your rolled lamb compact and evenly cooked.
- All-purpose flour (1 cup): Helps create a flavorful crust on the exterior of the lamb.
- Salt (1 tablespoon): For seasoning the flour mixture and enhancing the crust.
- Ground black pepper (1 tablespoon): Adds a peppery kick to the crust and overall dish.
- Dried thyme (1 teaspoon): Infuses the lamb with a subtle herby note.
- Fennel seeds (1 teaspoon): Brings a unique, sweet aroma that pairs perfectly with lamb.
- Sesame oil (1 tablespoon): Gives a nutty, rich flavor when searing the lamb before roasting.
How to Make Stuffed Leg of Lamb
Step 1: Preheat Your Oven
First things first—get your oven nice and hot by setting it to 350°F (175°C). Giving your oven time to preheat ensures the Stuffed Leg of Lamb cooks evenly and develops that irresistible golden-brown crust.
Step 2: Prepare the Lamb
Lay the boneless leg of lamb flat on a clean surface, fat side down. Take a moment to pat it dry and then season generously with salt and black pepper. This simple step is crucial for building flavor right from the start.
Step 3: Sauté the Spinach
In a large skillet over medium heat, cook the fresh spinach until just wilted. It only takes a couple of minutes! Once wilted, set it aside to cool—this helps prevent sogginess inside your Stuffed Leg of Lamb.
Step 4: Assemble the Stuffing
Spread the cooled spinach evenly over the seasoned surface of the lamb. Crumble the goat cheese over the spinach, then sprinkle on the pine nuts. These simple layers bring creaminess, tang, and crunch to every bite.
Step 5: Roll and Tie the Lamb
Starting at one end, roll the lamb tightly around the filling, keeping everything snug inside. Secure the roll with kitchen twine at 1-inch intervals—this helps the Stuffed Leg of Lamb cook evenly and hold its impressive shape.
Step 6: Season the Exterior
In a bowl, stir together the flour, salt, black pepper, thyme, and fennel seeds. Rub this mixture all over the outside of the rolled lamb, creating a flavorful crust that will crisp up beautifully as it cooks.
Step 7: Sear the Lamb
Heat sesame oil in an oven-safe skillet over medium-high heat. Add the stuffed lamb and sear on all sides, about 4 to 5 minutes per side. This step locks in juices and adds deep, caramelized flavor to the finished dish.
Step 8: Roast
Transfer the seared Stuffed Leg of Lamb (in the skillet) to your preheated oven. Roast for about 40 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. This ensures a juicy, tender center with perfectly cooked filling.
Step 9: Rest and Serve
Once out of the oven, let the lamb rest for 10 minutes before slicing. Resting helps the juices redistribute, so every slice of your Stuffed Leg of Lamb is moist and full of flavor.
How to Serve Stuffed Leg of Lamb
Garnishes
A dish this stunning deserves a little extra flourish. Try garnishing with fresh thyme sprigs, a sprinkling of toasted pine nuts, or a handful of pomegranate seeds for a pop of color and freshness that beautifully complements the Stuffed Leg of Lamb.
Side Dishes
This lamb pairs wonderfully with a wide range of sides. Classic roasted potatoes, garlic green beans, or a citrusy couscous salad all work beautifully to soak up the juices and balance the richness of the meat and filling.
Creative Ways to Present
For an elegant presentation, slice the Stuffed Leg of Lamb into thick rounds to show off the vibrant swirls of spinach and goat cheese. Arrange the slices on a platter, drizzle with pan juices, and scatter extra herbs or edible flowers for a feast for both the eyes and palate.
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Leg of Lamb stores beautifully in the refrigerator. Wrap slices tightly in foil or place them in an airtight container, and they’ll stay fresh for up to three days without losing flavor or texture.
Freezing
If you want to save some for later, wrap the cooled lamb tightly in plastic wrap and then foil before freezing. It’ll keep well for up to two months—just thaw overnight in the fridge when you’re ready to enjoy it again.
Reheating
To reheat, place slices of the Stuffed Leg of Lamb in a baking dish, cover with foil, and warm in a 325°F oven until heated through. For best results, add a splash of broth or pan juices to keep everything moist and flavorful.
FAQs
Can I use a bone-in leg of lamb instead?
While bone-in legs bring extra flavor, boneless lamb is best for this recipe since it rolls and stuffs so easily. If you only have bone-in, ask your butcher to debone it for you.
What can I use instead of goat cheese?
If goat cheese isn’t your favorite, try feta for a salty bite, or even cream cheese for a milder, creamy filling. Both will blend beautifully with the other ingredients.
Can I prepare the Stuffed Leg of Lamb ahead of time?
Absolutely! You can assemble and tie the lamb up to a day ahead. Just wrap it well and refrigerate, then bring it to room temperature before searing and roasting as directed.
How do I know when the lamb is done?
A meat thermometer is your best friend here—look for an internal temperature of 135°F (57°C) for medium-rare. The lamb will continue to cook slightly as it rests, so pull it out of the oven just before it’s fully done.
Can I add other ingredients to the stuffing?
Definitely! Feel free to experiment with roasted red peppers, sun-dried tomatoes, or even chopped fresh herbs like parsley or mint for an extra burst of flavor. This Stuffed Leg of Lamb is endlessly adaptable to your tastes.
Final Thoughts
Few dishes make a statement quite like Stuffed Leg of Lamb, and once you try it, you’ll see why it’s a favorite for special occasions and cozy Sunday dinners alike. Gather your ingredients, invite some friends or family over, and enjoy every savory, flavorful bite—you won’t regret it!
Print
Stuffed Leg of Lamb Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Roasting and Searing
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
A flavorful and elegant Stuffed Leg of Lamb recipe featuring a tender boneless leg of lamb filled with sautéed spinach, creamy goat cheese, and crunchy pine nuts, seasoned with aromatic spices, seared to perfection, and roasted to juicy medium-rare. This dish is perfect for special occasions and impresses with its moist and savory profile.
Ingredients
Lamb and Seasonings
- 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 lamb)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for roasting.
- Prepare the Lamb: Lay the boneless leg of lamb flat with the fat side down on a clean surface. Season generously with salt and black pepper to taste, ensuring even coverage.
- Prepare the Filling: In a skillet over medium heat, sauté the fresh spinach leaves until wilted and tender, then remove from heat and allow to cool completely to avoid excess moisture in the stuffing.
- Assemble the Stuffing: Spread the cooled sautéed spinach evenly over the surface of the lamb. Crumble the goat cheese over the spinach layer and sprinkle with the pine nuts, distributing all evenly for balanced flavor.
- Roll and Tie: Carefully roll the lamb tightly around the filling, shaping it into a compact roll, then use kitchen twine to tie securely at 1-inch intervals, ensuring the stuffing stays intact during cooking.
- Season the Exterior: In a bowl, mix the flour, salt, ground black pepper, dried thyme, and fennel seeds. Rub this seasoned flour mixture evenly over the rolled lamb to create a flavorful crust.
- Sear the Lamb: Heat sesame oil in an oven-safe skillet over medium-high heat. Sear the rolled lamb on all sides, approximately 4-5 minutes per side, until a golden brown crust forms.
- Roast: Transfer the skillet with the seared lamb into the preheated oven. Roast for about 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, loosely covered, for 10 minutes to allow juices to redistribute before slicing and serving.
Notes
- For a more intense flavor, allow the lamb to marinate with salt, pepper, and herbs overnight before stuffing.
- Ensure the spinach is well-drained after sautéing to prevent soggy filling.
- If you prefer your lamb more cooked, adjust roasting time to reach desired internal temperature.
- Use a meat thermometer to accurately judge doneness and avoid overcooking.
- Letting the lamb rest is essential for juicy slices and easier carving.
- Kitchen twine can be substituted with metal skewers if preferred, but twine is easier to remove before serving.
Nutrition
- Serving Size: 1/8 of stuffed leg of lamb (about 7 oz)
- Calories: 450 kcal
- Sugar: 1.5 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 135 mg
