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Roast lamb with spinach, ricotta & pine nuts
Roast lamb with spinach, ricotta & pine nuts
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge guilt-free in delicious, waistline-friendly creations.
Ingredients:
  • 90g (1/3 cup) low-fat ricotta
  • 40.00 ml pine nuts, toasted
  • 1 tsp finely grated lemon rind
  • 2 (about 250g each) lamb mini roasts
  • 50g baby spinach leaves
  • Olive oil spray
  • 2 bunches baby (Dutch) carrots, trimmed, peeled
  • Zucchini, cut into batons, steamed, to serve
Instructions:
  • Preheat the oven to 200°C. In a bowl, mix together ricotta, pine nuts, lemon rind, and garlic. Season with pepper. Carefully create a deep pocket along one side of each lamb roast without cutting through. Fill each pocket with half of the ricotta mixture and spinach, then secure with toothpicks. Repeat for the remaining lamb roasts, ricotta mixture, and spinach.
  • Preheat a large frying pan over high heat and spray with oil. Sear the lamb for 1-2 minutes on each side until golden brown, then transfer to a roasting pan.
  • Place the carrots decoratively around the lamb, then lightly coat with oil and sprinkle with pepper. Roast for 20-25 minutes for medium doneness, or longer based on your preference. Transfer the lamb to a plate, cover with foil, and let it rest for 5 minutes. Continue roasting the carrots for an additional 5 minutes until tender.
  • Slice the lamb into thick pieces and serve it with the carrots and zucchini.

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