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
Servings:8
Yield:8 servings
Stuffed Leg of Lamb Recipe

Ingredients

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

Directions

 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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