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

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  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean

Description

This Stuffed Leg of Lamb recipe features a tender boneless leg of lamb filled with a savory mix of sautéed spinach, creamy goat cheese, and crunchy pine nuts. The lamb is seasoned with a flavorful blend of herbs and spices, seared to develop a rich crust, and then roasted to medium-rare perfection. Perfect for special occasions or a hearty family meal, this dish offers a beautiful presentation and irresistible flavor.

Ingredients

Scale

For the Lamb and Seasoning

  • 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
  • Kitchen twine

For the Stuffing

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for roasting the lamb after searing.
  2. Prepare the Lamb: Lay the boneless leg of lamb flat on a clean surface with the fat side down. Season generously with salt and black pepper to enhance the meat’s flavor.
  3. Prepare the Filling: In a skillet over medium heat, sauté the fresh spinach until wilted and moisture is reduced. Remove from heat and allow it to cool completely to prevent wilting the cheese.
  4. Assemble the Stuffing: Spread the cooled sautéed spinach evenly over the lamb. Then, sprinkle crumbled goat cheese and pine nuts on top, distributing them evenly to ensure balanced flavors in every bite.
  5. Roll and Tie: Roll the lamb tightly from one end to the other, enclosing the stuffing inside. Secure it firmly with kitchen twine spaced about 1 inch apart to maintain the roll’s shape during cooking.
  6. Season the Exterior: In a small bowl, combine flour, salt, black pepper, dried thyme, and fennel seeds. Rub this seasoning mixture over the entire surface of the rolled lamb to create a flavorful crust.
  7. Sear the Lamb: Heat sesame oil in an oven-safe skillet over medium-high heat. Sear the rolled lamb on all sides for about 4-5 minutes each, developing a browned crust that locks in juices.
  8. Roast: Transfer the skillet with the lamb into the preheated oven. Roast for approximately 40 minutes or until a meat thermometer inserted into the center reads 135°F (57°C) for medium-rare doneness.
  9. Rest and Serve: Remove the lamb from the oven and let it rest for 10 minutes. This allows the juices to redistribute, ensuring moist and tender slices when you carve the lamb.

Notes

  • If you prefer your lamb more cooked, adjust the internal temperature to 145°F (63°C) for medium.
  • Letting the spinach cool before spreading prevents the cheese from melting and sliding out.
  • Use kitchen twine to keep the rolled lamb intact, which makes slicing easier and keeps the stuffing inside.
  • Resting the lamb is critical for juicy slices and easier carving.
  • Fennel seeds add a subtle licorice note that complements the lamb’s richness; if unavailable, substitute with dried rosemary.

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Find it online: https://mustsaverecipes.com/stuffed-leg-of-lamb-with-spinach-goat-cheese-and-pine-nuts-recipe/