Thursday, November 18, 2010

Spinach and Goat Cheese stuffed Leg of Lamb

That's a classic! All the right flavors together... and fairly easy to prepare.
We have been making this lamb at home for a long time and it is always the same pleasure when we get to the table. And the sauteed butternut squash was a perfect side!!!

Spinach and Goat Cheese stuffed Leg of Lamb

Serves 6

1 leg of lamb, butterflied
5 oz fresh spinach, or baby spinach
7 oz fresh goat cheese
4 cloves of garlic
A few branches of rosemary
Salt and pepper to taste

Preheat the oven to 450F.

Open the butterflied leg of lamb and sprinkle with pepper.

Chop the spinach in large pieces. Combine in a bowl with the goat cheese and 2 garlic cloves. pureed.
Roll the lamb and secure it with twine.
Place a few rosemary branches at the bottom of a baking dish. Place the lamb on top.
Chop the remaining garlic and place in the dish, around the meat. Add some rosemary.

Roast in the oven at 450F for 15 minutes. Reduce the heat to 400F for another 30 to 45 minutes (rare to well done).
Remove from the oven and cover with aluminum foil. Let rest for 10 minutes. Slice and serve with Sauteed Butternut Squash.

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