"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
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1 (5 pound)
boneless leg of lamb
salt and black pepper to taste
1 (10 ounce) bag
fresh spinach leaves
goat cheese, or more if needed
ground black pepper
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!
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!
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.
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!
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!
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.
I love the concept of the recipe. Think it needs more spices in the center. Easy to make and was delicious.
I cooked this last night and it turned out beautiful and tasted great. Got wonderful compliments.
I softened the goat cheese and stirred in some fresh rosemary, thyme, parslel, and a couple minced garlic cloves before spreading it onto the spinach. Also used Lawry's Seasoned Pepper in the flour mixture and put more on the surface before baking. I think this gave it more of the flavor that some reviewers were missing. All in all, a wonderful recipe and I'm so glad I found it!!!
(Most of us "tweak" everything a bit......doesn't mean the original wouldn't have been great, too.)
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Leg of Lamb
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 263
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