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Stuffed Leg of Lamb
Stuffed Leg of Lamb
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Stuffed butterflied leg of lamb roasted with spinach, goat cheese. Elegant main dish for festive occasions.
Ingredients:
  • 1 (5 pound) boneless leg of lamb
  • 1 (10 ounce) bag fresh spinach leaves
  • 6 ounces goat cheese, or more if needed
  • 2 teaspoons pine nuts
  • kitchen twine
  • 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
Instructions:
  • Remove any packaging from the lamb leg and lay it flat on a cutting board with the boned side facing up. Trim off any excess fat with a sharp knife. Make 1/2-inch deep cuts in the meat 2 inches apart to flatten it. Cover with plastic wrap or a food storage bag and use a mallet or small plate edge to pound the meat until it is uniformly 3/4 inch thick and measures 10 to 14 inches square.
  • Preheat the oven to 400°F (200°C) for the perfect cooking temperature.
  • Season the top of the meat with salt and pepper, layer spinach leaves over the roast, leaving a 1/2-inch border. Crumble goat cheese evenly on top of the spinach, then sprinkle with pine nuts.
  • Roll the roast tightly into a cylinder, tying it with kitchen twine at 2-inch intervals, allowing some stuffing to peek out from the sides.
  • Combine flour, 1 tablespoon salt, 1 tablespoon pepper, thyme, and fennel seeds in a flat dish. Press tied roast firmly into the flour mixture to coat evenly.
  • Warm the sesame oil in a sturdy oven-proof skillet until it shimmers. Sear all sides, including the ends, of the roast until golden brown. Place the roast in the skillet, transfer to the preheated oven, and cook to your preferred doneness, or until the internal temperature reaches 145 degrees F (65 degrees C) for medium, around 40 minutes. Once done, take it out, cover with foil, and let it rest in a warm spot for 10 to 15 minutes before slicing.

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