Stuffed Leg of Lamb

Stuffed Leg of Lamb

19
Patrick 56

"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 h 25 m servings 485 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 1092 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  1. Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
  2. Preheat an oven to 400 degrees F (200 degrees C).
  3. Sprinkle the upper side of the meat with salt and pepper, 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, then sprinkle the pine nuts over the cheese.
  4. Roll the roast up into a tight cylinder, 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.
  5. In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
  6. Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

19
  1. 21 Ratings

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Fantastic recipe! Would've given it a 5 if I didn't find it a bit bland too, so instead of fennel I used my old "cure all" Montreal Steak Spice, on the outside. Perfect!

I eat lamb, and this looks amazing. I paired this with red skin mashed potatoes. I opted out on the fennel and used rosemary instead. I'm just not a big fan of fennel seeds.

I cooked this last night and it turned out beautiful and tasted great. Got wonderful compliments. I softened the goat cheese and stirred in some fresh rosemary, thyme, parslel, and a couple mi...

Took this to a girl friends house and finished putting it together and cooked it on a rotesary (sorry for the spelling) and all loved it.

this made a beautiful presentation and the temp/time for baking were right on. Followed the recipe to the letter and it was good lamb but in all needed a little more flavor. Maybe more herbs, ...

I would give this 10 stars if I could. The only thing I did differently was omit the pine nuts. This was a beautiful presentation and sooo flavorful. Thank you for an excellent recipe!

I love the concept of the recipe. Think it needs more spices in the center. Easy to make and was delicious.

This recipe provides some very good guidance, but falls short in the flavor department (bland). I corrected this by using Penzey's lamb seasoning in addition to the salt and pepper. Loved the ...

Delicious!