READY IN ABOUT 1½ hrs

Stuffed Leg of Lamb

Read Reviews (14)

"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!" — Patrick

Directions

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.
Preheat an oven to 400 degrees F (200 degrees C).
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.
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.
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.
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.

Kitchen-Friendly View

PREP 35 mins
COOK 40 mins
READY IN 1 hr 25 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 26, 2010

Fantastic recipe! Would've given it a 5 if I didn't find it a bit bland too, so instead of fennel I used my old "cure all" Montreal Steak Spice, on the outside. Perfect!

—BAALLOO

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Most Helpful Critical Review

Nov 10, 2010

This recipe provides some very good guidance, but falls short in the flavor department (bland). I corrected this by using Penzey's lamb seasoning in addition to the salt and pepper. Loved the spinach & goat cheese filling (I used a peppered goat cheese log from Harley Farms), but I need practice with the whole pounding/rolling process. I think the flour could also be omitted--it made a weird, hard crust that seems unnecessary. Thanks for a great idea to get me started!

—AREENA

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16 Ratings

Nov 18, 2009

I eat lamb, and this looks amazing. I paired this with red skin mashed potatoes. I opted out on the fennel and used rosemary instead. I'm just not a big fan of fennel seeds.

—leo

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Nov 30, 2009

this made a beautiful presentation and the temp/time for baking were right on. Followed the recipe to the letter and it was good lamb but in all needed a little more flavor. Maybe more herbs, some mint? more cheese? peppered crust? will certainly make again. thanks!

—Alan Hollister

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Nov 23, 2009

I would give this 10 stars if I could. The only thing I did differently was omit the pine nuts. This was a beautiful presentation and sooo flavorful. Thank you for an excellent recipe!

—BigShotsMom

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Aug 23, 2010

Took this to a girl friends house and finished putting it together and cooked it on a rotesary (sorry for the spelling) and all loved it.

—Pinckie

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Dec 23, 2009

I love the concept of the recipe. Think it needs more spices in the center. Easy to make and was delicious.

—VCorbin

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May 18, 2010

Really delicious. The only thing I did extra was to salt it for a couple of days

—Karen

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Nutrition

Calories
485 kcal
24%

Carbohydrates
14.6 g
5%

Cholesterol
132 mg
44%

Fat
29.2 g
45%

Fiber
1.6 g
6%

Protein
39.2 g
78%

Sodium
1141 mg
46%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Stuffed Leg of Lamb

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 485
Calories from Fat: 263

% Daily Value *
Total Fat 29.2g 45 %
Saturated Fat 13.3g 66 %
Cholesterol 132mg 44 %
** Sodium 1141mg 46 %
** Potassium 657mg 18 %
Total Carbohydrates 14.6g 5 %
Dietary Fiber 1.6g 6 %
Protein 39.2g 78 %
** Sugars 0.8g
** Vitamin A 73 %
** Vitamin C 17 %
** Calcium 16 %
** Iron 51 %
** Thiamin 30 %
** Niacin 133 %
** Vitamin B6 18 %
** Magnesium 26 %
** Folate 69 %

* 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.