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Spinach-Stuffed Lamb

SUBMITTED BY: Peggy Fleming

"This meaty entree is great for the holidays. A stuffing made with spinach, garlic and goat cheese makes it extra-special. --Peggy Fleming"

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USMETRIC

In a small skillet, saute minced garlic in oil for 2-3 minutes. Remove from the heat; stir in the spinach, cheese, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Untie lamb and open so it lies flat; flatten to 3/4-in. thickness. Spread spinach mixture over meat to within 1 in. of edges. Starting with a short side, roll up lamb and tuck ends in; tie with kitchen string at 2-in. intervals. With a sharp knife, make slits on the outside of meat; insert garlic slivers. Sprinkle with rosemary and remaining salt and pepper.
Place seam side down on a rack in a shallow roasting pan. Cover and bake at 425 degrees F for 1 hour. Uncover; bake 15-30 minutes longer or until browned and a meat thermometer reads 160 degrees F, basting occasionally with pan juices. Let stand for 10-15 minutes before slicing.

Reviewed on jan. 4, 2008 by Aaronette

This is probably the best dinner I have ever cooked. I used lamb chops, worked out... MORE

Reviewed on mar. 24, 2008 by EJsMommy

I don't like lamb, but this recipe got me closer than any other recipe ever has. The stuffing... MORE

Reviewed on sep. 23, 2007 by beckyh

This was my first time cooking lamb and it turned out great! It took a little longer than the... MORE

Reviewed on mar. 17, 2009 by Charlyn

Delicious!!!! I sometimes chop up a roma tomato and add it to the stuffing. Definitely Greek... MORE