Spinach Goat Cheese and Pine Nut Stuffed Lamb

Prep Time: 15 minutes | Cook Time: 2 hours | Serves: 10 – 12

Description:

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 400F (200C).
• 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 145F (63C), 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 (71C) and 165F (74C) 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).