Recipe by Patrick
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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.)
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.
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!
I love the concept of the recipe. Think it needs more spices in the center. Easy to make and was delicious.
* 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
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
An impressive roasted leg of lamb served with a rich balsamic-fig sauce.
See how to season and roast a juicy, tender leg of lamb.
See how to make roasted leg of lamb with an herb, garlic, and pomegranate rub.