Stuffed Leg of Lamb Recipe | My Recipe Time

Stuffed Leg of Lamb Recipe

Stuffed Leg of Lamb Recipe | My Recipe Time This the best recipe i must say 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!

Prep:35 mins
Cook:40 mins
Additional:10 mins
Total:1 hr 25 mins
Yield:8 servings
Stuffed Leg of Lamb Recipe


1 (5 pound) boneless leg of lamb
1 pinch 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
1 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


 Step 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.

 Step 2
Preheat an oven to 400 degrees F (200 degrees C).

 Step 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.

 Step 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.

 Step 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.

 Step 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.

Nutritional Information

Stuffed Leg of Lamb
Servings Per Recipe: 8
Calories: 484.8
% Daily Value *
Protein: 39.2g
78 %
Carbohydrates: 14.6g
5 %
Exchange Other Carbs: 1
Dietary Fiber: 1.6g
6 %
Sugars: 0.8g
Fat: 29.2g
45 %
Saturated Fat: 13.3g
66 %
Cholesterol: 132.1mg
44 %
Vitamin A Iu: 3649.9IU
73 %
Niacin Equivalents: 17.3mg
133 %
Vitamin B6: 0.3mg
18 %
Vitamin C: 10.3mg
17 %
Folate: 123.7mcg
31 %
Calcium: 125.1mg
13 %
Iron: 5.1mg
28 %
Magnesium: 72mg
26 %
Potassium: 656.8mg
18 %
Sodium: 1092.5mg
44 %
Thiamin: 0.3mg
30 %
Calories From Fat: 262.9
Percent Of Calories From Carbs: 12
Percent Of Calories From Fat: 54
Percent Of Calories From Protein: 32
Percent Of Calories From Sat Fat: 25
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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