Stuffed Leg of Lamb with Spinach and Goat Cheese Recipe

If you’ve been searching for a show-stopping centerpiece that combines bold flavors with a touch of elegance, this Stuffed Leg of Lamb with Spinach and Goat Cheese Recipe is exactly what you need. Imagine tender, juicy lamb rolled around a creamy, tangy goat cheese and vibrant wilted spinach filling, punctuated by the subtle crunch of pine nuts. It’s not just a meal; it’s an experience that brings warmth, comfort, and a bit of rustic sophistication to your table. Perfect for special gatherings or simply treating yourself to something spectacular, this recipe turns an impressive cut of meat into an unforgettable feast.

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role, creating a harmonious balance of taste, texture, and color that will make your dish shine. These simple but essential components come together for a deliciously fresh and savory result.

• 5-pound boneless leg of lamb: The star of the show, offering rich flavor and a tender texture when cooked properly.
• Salt and black pepper: Essential seasonings to enhance the natural taste of the lamb.
• 10-ounce bag fresh spinach leaves: Bright, earthy greens that wilt down to a tender, flavorful filling.
• 6 ounces goat cheese: Creamy and tangy, adding a luscious contrast to the savory meat.
• 2 teaspoons pine nuts: Toasty little nuggets that bring a delightful crunch and nutty flavor.
• Kitchen twine: Necessary for securing your rolled lamb during cooking.
• 1 cup all-purpose flour: Used to create a flavorful crust with the spice mixture.
• 1 tablespoon salt: Added to the flour mixture to season the lamb outside.
• 1 tablespoon ground black pepper: Gives a peppery kick to the crust coating.
• 1 teaspoon dried thyme: Offers subtle herbal notes that complement the lamb beautifully.
• 1 teaspoon fennel seeds: Slightly sweet and aromatic, creating a unique flavor layer.
• 1 tablespoon sesame oil: Perfect for searing, adding a delicate nutty aroma and helping form a golden crust.

How to Make Stuffed Leg of Lamb with Spinach and Goat Cheese Recipe

Step 1: Preheat Your Oven

Begin by setting your oven to 350°F (175°C). This moderate temperature helps the lamb cook evenly, allowing the flavors of the stuffing to meld perfectly without drying out the meat.

Step 2: Prepare the Leg of Lamb

Lay your boneless leg of lamb flat on a clean surface, fat side down. Season generously with salt and black pepper to elevate the natural meat flavors. This initial seasoning sets the foundation for your dish.

Step 3: Wilt the Spinach

In a skillet over medium heat, sauté the fresh spinach leaves until they’re fully wilted. This step softens the greens and intensifies their flavor. Once cooked, transfer to a bowl and allow the spinach to cool before assembling the stuffing.

Step 4: Assemble the Filling

Spread the cooled spinach evenly over the surface of the lamb. Then crumble goat cheese on top and sprinkle the pine nuts all over. These ingredients create a creamy, crunchy, and vibrant filling that pairs perfectly with the rich lamb.

Step 5: Roll and Tie the Lamb

Carefully roll the lamb tightly into a log, encasing the filling completely inside. Use kitchen twine to tie the roll at 1-inch intervals. This keeps everything snug and helps the lamb cook evenly without the stuffing spilling out.

Step 6: Season the Exterior

Mix the flour, salt, ground black pepper, dried thyme, and fennel seeds in a bowl. Rub this flavorful spice blend all over the rolled lamb, which will create a delicious crust when seared and roasted.

Step 7: Sear the Lamb

Heat the sesame oil in an oven-safe skillet over medium-high heat. Sear the rolled lamb for about 4 to 5 minutes on each side, ensuring it develops a rich, golden-brown crust that locks in the juices and adds depth to the flavor.

Step 8: Roast to Perfection

Transfer the skillet to your preheated oven and roast the lamb for approximately 40 minutes or until an internal thermometer reads 135°F (57°C) for medium-rare. This timing allows the meat to stay tender and juicy while fully integrating the flavors of the filling.

Step 9: Rest Before Slicing

Once out of the oven, let the lamb rest for 10 minutes. This crucial pause lets the juices redistribute inside the meat, so when you slice, you won’t lose the precious moisture that makes this dish so succulent.

How to Serve Stuffed Leg of Lamb with Spinach and Goat Cheese Recipe

Garnishes

Fresh herbs like rosemary or thyme sprigs add a fragrant touch and brighten the dish visually. A drizzle of good-quality extra virgin olive oil or a sprinkle of flaky sea salt right before serving can elevate each bite further with added aroma and texture.

Side Dishes

This stuffed leg of lamb pairs wonderfully with roasted root vegetables, creamy mashed potatoes, or a light couscous salad. These sides complement the robust flavors of the lamb without overpowering it, creating a well-rounded meal.

Creative Ways to Present

For an inviting table, slice the lamb into thick rounds to showcase the beautiful swirl of spinach and goat cheese inside. Arrange slices fan-style on a warm platter and scatter some toasted pine nuts and fresh herbs on top for an elegant finish that wows your guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap them tightly in aluminum foil or place them in an airtight container. Stored in the refrigerator, they’ll stay fresh for up to three days while maintaining their texture and flavor.

Freezing

This stuffed leg of lamb freezes best after cooking and slicing. Portion the slices into freezer-friendly containers or bags, separating layers with parchment paper. They keep well for up to two months, perfect for future meals.

Reheating

Reheat slices gently in a low oven or covered in a skillet over medium heat with a splash of broth or water to keep them moist. Avoid high heat to prevent drying out the lamb or melting the creamy filling too quickly.

FAQs

Can I use a bone-in leg of lamb for this recipe?

It’s best to use a boneless leg of lamb because it’s easier to butterfly and roll around the filling evenly. Bone-in versions are larger and will require different preparation techniques.

What can I substitute for goat cheese?

When goat cheese isn’t available, creamy feta or ricotta work well as substitutes, offering a similar tang and texture that complements the spinach and lamb.

How do I know when the lamb is cooked perfectly?

Using a meat thermometer is the most reliable method. For medium-rare, aim for an internal temperature of 135°F (57°C). The meat will rest and finish cooking during the resting period.

Can I prepare the stuffed lamb the day before?

Absolutely! You can assemble and roll the lamb a day ahead, keep it covered in the refrigerator, then season, sear, and roast it fresh before serving.

Are pine nuts necessary in this recipe?

While pine nuts add a lovely crunch and nutty flavor, they can be omitted or substituted with chopped walnuts or almonds if preferred or for allergy considerations.

Final Thoughts

This Stuffed Leg of Lamb with Spinach and Goat Cheese Recipe is truly a gem — it’s approachable enough for an ambitious weeknight yet impressive enough for your holiday feast. The blend of creamy goat cheese and earthy spinach wrapped in tender lamb creates a soulful, show-stopping dish that will impress everyone lucky enough to share your table. Don’t hesitate to try this recipe and discover how simple ingredients can come together to create magic.

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