Lamb Roulade With Fresh Goat Cheese Recipe

How to make it

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• Heat 2 tbsp. olive oil in a sauté pan over medium high heat.
• Add the garlic and sauté for 10 seconds then add the spinach and sauté only until the spinach wilts.
• Set aside to cool.
• Lay out the lamb loin and butterfly to create a flat piece about 6 inches wide.
• Season the loin with salt and pepper.
• Squeeze the excess water from the spinach and spread evenly over the lamb loin.
• Split the goat cheese in half lengthwise and then in half again to create 4 lengthwise quarters.
• Place 2 quarters end to end on each prepared lamb loin.
• Roll and truss each prepared loin.
• Preheat oven to 375°F.
• In a large sauté pan, heat cooking oil over medium high heat and sear each loin for 3-4 minutes on all sides.
• Roast lamb loins in the oven for 10 -12 minutes until an internal temperature of 120°F is reached.
• Remove from the oven and let rest for 10 minutes.
• Remove string and slice into ½ medallions.
• Divide among 2 plates and serve.