Spinach-Stuffed Lamb Recipe

Spinach-Stuffed Lamb Recipe

  • 3 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • 8 ounces crumbled goat cheese or feta cheese
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 (5 pound) boneless butterflied leg of lamb, trimmed
  • 3 cloves garlic, slivered
  • 3 tablespoons minced fresh rosemary
  1. In a small skillet, saute minced garlic in oil for 2-3 minutes. Remove from the heat; stir in the spinach, cheese, 1/2 teaspoon salt and 1/8 teaspoon pepper.
  2. Untie lamb and open so it lies flat; flatten to 3/4-in. thickness. Spread spinach mixture over meat to within 1 in. of edges. Starting with a short side, roll up lamb and tuck ends in; tie with kitchen string at 2-in. intervals. With a sharp knife, make slits on the outside of meat; insert garlic slivers. Sprinkle with rosemary and remaining salt and pepper.
  3. Place seam side down on a rack in a shallow roasting pan. Cover and bake at 425 degrees F for 1 hour. Uncover; bake 15-30 minutes longer or until browned and a meat thermometer reads 160 degrees F, basting occasionally with pan juices. Let stand for 10-15 minutes before slicing.
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