Roasted Lamb Leg Stuffed with Spinach & Pine Nuts 🐑🌿
Ingredients:
1 boneless leg of lamb (about 2 kg / 4.5 lbs)
500 g fresh spinach (or 300 g frozen) 🥬
3 garlic cloves, finely chopped 🧄
50 g pine nuts 🌰
80 g grated Parmesan or crumbled feta 🧀
2 tbsp olive oil
1 tbsp butter 🧈
Salt & freshly ground black pepper
Herbs de Provence or fresh rosemary 🌿
Kitchen string for tying
1 glass dry white wine or broth (optional) 🍷
Preparation:
1️⃣ Make the Spinach Filling:
Toast the pine nuts in a dry pan over medium heat until golden brown. Set aside.
In a large skillet, heat olive oil with butter.
Sauté the garlic for about 30 seconds until fragrant, then add the spinach (in batches if fresh). Cook until wilted and soft. Drain excess liquid if needed.
Remove from heat, then mix in the toasted pine nuts and cheese. Season with salt and pepper. Let it cool slightly.
✨ Tip: You can add a pinch of nutmeg to the spinach filling for an extra depth of flavor.
2️⃣ Prepare the Lamb:
Lay the boneless leg of lamb flat, like opening a book.
Season with salt and pepper, then spread the spinach mixture evenly over the meat.
Roll the lamb tightly and secure it with kitchen string.
3️⃣ Roast the Lamb:
Next Page
