Stuffed Leg of Lamb

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Description

Rolled leg of lamb stuffed with spinach, goat’s cheese and pine nuts. Suggested: Serve with Brussels sprouts cooked in butter and fresh garlic. A scrumptious Irish cuisine that is sure to please!

Ingredients

  • 1 (5 pound) boneless leg of lamb
  • salt and black pepper to taste
  • 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

  1. Remove plastic netting or twine from around the leg of lamb
  2. if any
  3. and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife
  4. cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart
  5. to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag
  6. and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere
  7. and 10 to 14 inches square.
  8. Preheat an oven to 400 degrees F (200 degrees C).
  9. Sprinkle the upper side of the meat with salt and pepper
  10. and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach
  11. then sprinkle the pine nuts over the cheese.
  12. Roll the roast up into a tight cylinder
  13. and tie the roast together with kitchen twine at 2 inch intervals. It’s okay if a little stuffing protrudes from the sides of the roast.
  14. In a flat dish
  15. mix together the flour
  16. 1 tablespoon of salt
  17. 1 tablespoon of pepper
  18. the thyme
  19. and the fennel seeds
  20. and press the tied roast firmly into the flour mixture to coat all sides.
  21. Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers
  22. and sear all sides of the roast
  23. including the ends
  24. to a golden brown color. Lay the roast into the skillet
  25. place into the preheated oven
  26. and roast to your desired degree of doneness
  27. or an internal temperature of 145 degrees F (65 degrees C) for medium
  28. about 40 minutes. Remove from the oven
  29. cover with a doubled sheet of aluminum foil
  30. and allow to rest in a warm area 10 to 15 minutes before slicing.

Prep Time: 35 mins

Cook Time: 40 mins

Total Time: 1 hr 25 mins

Servings: 8

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