Spinach Goat Cheese and Pine Nut Stuffed Lamb


Serve this tasty stuffed lamb for any holiday and win rave reviews from family and friends.


Ingredients List:

  • 1 SunGold Boneless Leg, Tunnel Boned (4 to 5 lb/2 to 2.25 kg)
  • 1/4 cup (60 mL) olive oil, divided
  • 3 garlic cloves, minced, divided
  • 5 oz (150 g) baby spinach
  • 1 1/2 tsp (7 mL) salt, divided
  • 3/4 tsp (4 mL) pepper, divided
  • 1/4 cup (60 mL) toasted pine nuts
  • 2 tbsp (30 mL) finely chopped sun-dried tomatoes
  • 2 tbsp (30 mL) finely chopped pitted black olives
  • 2 tbsp (30 mL) chopped fresh parsley
  • 2 tbsp (30 mL) chopped fresh basil
  • 1/4 cup (60 mL) finely crumbled goat cheese
  • Lemon wedges (optional)

Preparation & Directions:

  • Heat half of the oil in large skillet set over medium heat; cook half of the garlic for about 1 minute or until softened and fragrant.
  • Add spinach and 1/4 tsp (1 mL) each salt and pepper; cook for 3 to 5 minutes or until wilted.
  • Let cool completely.
  • Squeeze out excess moisture and transfer to bowl.
  • Stir in pine nuts, sun-dried tomatoes, olives, parsley and basil until combined; stir in goat cheese.
  • Preheat oven to 400˚F (200˚C).
  • Pat lamb dry with paper towel.
  • On clean work surface or baking sheet, lay lamb flat.
  • Sprinkle with 1/4 tsp (1 mL) each salt and pepper.
  • Spoon stuffing along centre of meat, leaving 1-inch (2.5 cm) border all around.
  • Tightly roll up lamb into log shape; tie with butcher string to secure.
  • Rub lamb with remaining oil, garlic, salt and pepper.  
  • Place lamb on rack in roasting pan; roast for about 90 minutes for medium-rare, or until instant-read thermometer inserted into centre registers internal temperature of 145°F (63°C), or cook to desired doneness.
  • Tent with foil; let stand for 10 minutes.
  • Remove string and slice.
  • Serve with lemon (if using). 

Tips: 

  • For medium doneness, cook lamb to internal temperature of 160°F (71°C) and 165°F (74°C) for medium-well.
  • Serve lamb with roasted root vegetables, such as roasted potatoes, carrots, parsnips and beets.
  • If you are a fan of goat cheese, up the amount of the cheese to 1/3 cup (75 mL).
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Prep Time: 15 minutes

Cook Time: 2 hours

Serves: 10 to 12  

Nutrition Facts (Per 1/12 recipe)

  • Calories 370
  • Fat 23g
  • Cholesterol 125mg
  • Sodium 420mg
  • Carbohydrate 2g
  • Fibre 1g
  • Sugars 0g
  • Protein 38g