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Ingredients
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1 (5 pound) boneless leg of lamb
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salt and black pepper to taste
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1 (10 ounce) bag fresh spinach leaves
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6 ounces goat cheese, or more if needed
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2 teaspoons pine nuts
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kitchen twine
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1 cup all-purpose flour
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1 tablespoon salt
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1 tablespoon ground black pepper
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1 teaspoon dried thyme
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1 teaspoon fennel seeds
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1 tablespoon sesame oil
Directions
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Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
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Preheat an oven to 400 degrees F (200 degrees C).
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Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
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Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
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In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
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Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts (per serving)
485 | Calories |
29g | Fat |
15g | Carbs |
39g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 485 | |
% Daily Value * | |
Total Fat 29g | 37% |
Saturated Fat 13g | 67% |
Cholesterol 132mg | 44% |
Sodium 1093mg | 48% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 2g | 6% |
Total Sugars 1g | |
Protein 39g | 78% |
Vitamin C 10mg | 11% |
Calcium 125mg | 10% |
Iron 5mg | 28% |
Potassium 657mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.