Recipe

Stuffed Leg Of Lamb Recipe

	Pkusmc / All my dishes 1 month ago This roasted leg of lamb is filled with flavor. I serve with roasted red bliss potatoes on rice, or rice pilaf. Prep:20m Cook:50m Servings:5	Pkusmc
	irish stuffed goats cheese

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Ingredients

1 boneless leg of lamb (5lb)

1 package of spinach

6-8 oz goats cheese

2 tsp pine nuts

1 tbsp sesame oil

1 cup all purpose flour

1 tbs salt

1 tbs pepper

1 tsp thyme

1/2 tsp fennal seeds

cooking twine

Directions

Preheat oven to 400 degrees. Place oil in a skillet for searing roast.

Butterfly the leg of lamb on a cutting board, cutting 1/2" slices about 2" apart. Do not cut through entirely. Remove section of fat with a small pairing knife. Cover with plastic wrap and pound until the meat is constistently 3/4". Remove plastic wrap. Salt and pepper the meat, and then layer spinach on top, keeping the edges clear (approx 1/2"). Break up goats cheese on top of spinach and sprinkle pine nuts evenly. Carefully roll the leg, tucking in the sides as you go. Don't worry if the spinach protrudes from the sides. Once rolled, tie cooking twine tightly around the roast in 2" intervals.

In a dredging dish combine the flour, salt, pepper, thyme and fennal seeds. Coat the roast completely and brush off any excess. Heat the skillet until the oil begins to smoke, and then sear all sides of the roast until golden brown. Place skillet directly into the oven and roast for 40 minutes.

Remove from oven, cut and remove all the twin and slice 1" steaks from the roast and serve with your choice of sides.

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