How to make it

  • Preheat the oven to 500
  • Unpack the boneless leg of lamb, saving the string webbing that it comes in, if it came in one. If not, cut four pieces of string about the length of your hand to your elbow
  • Lay plastic wrap on a cutting board and place the lamb on the wrap, fat side down and cover with another piece (or two) of wrap. Take a meat tenderizer or a mallet and pound the meat until it's all about the same thickness...just about an inch or so. See Photo
  • Generously salt and pepper the inside.
  • Spread the minced garlic (if you don't like the garlic being strong, sauté it in olive oil a bit before) See Photo
  • Place the spinach and goats cheese See Photo
  • Carefully (and patiently!) roll the meat, tucking the stuffing in as you roll See Photo
  • If you have the webbing, place the roast inside that now
  • If no webbing, tie the roast in 4 - 6 places evenly. Tight, but not so tight that the ends are bursting. Been there, done that and it's not pretty
  • Generously salt and pepper the outside of the roast
  • Spread the minced Rosemary across the top of the roast and place the remaining sprigs on top See Photo
  • Place in a shallow roasting pan and cook at 500 for 5 minutes per pound, and then reduce heat to 325 for 30 minutes per pound. So, a 2 1/2 pound roast will cook at 500 for about 12 minutes, and 325 for about 1 hour 15 minutes. This should get the inside a nice medium rare.
  • Allow the roast to rest about ten minutes before slicing See Photo. As you can see by my photo, I couldn't wait to eat so I sliced a bit too soon...juices were still flowing!
  • Enjoy served with simple "Irish" smashed red bliss potatoes
  • 3 small potatoes per person, quartered with skin on
  • Cover with water
  • Add 1 clove of garlic, minced
  • Add 1 T salt
  • Boil for about 12 minutes, or until a fork can mash them
  • Drain and add 1 T per every 3 potatoes. Add salt and pepper and mash with a fork to serve. No cream, no milk...simply delicious!
Preparing to pound the meat   Close
Salt, pepper and garlic   Close
Spinach and goats cheese   Close
Rolled up tight!   Close
Ready to roast   Close
Done!   Close

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