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
Scale
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
