Spinach-stuffed lamb roast

Spinach-stuffed lamb roast

This spinach-stuffed lamb roast is a treat for the taste buds and a feast for the eyes. Combining the succulence of tender lamb with the vibrant flavours of fresh spinach, aromatic herbs, tangy feta cheese and crunchy pine nuts, this beautifully rolled and tied roast will be the star of the show.

Preparation: 30 mins

Chilling: 1–12 hrs

Cooking: 1½–2 hrs

Serves: 6 

Difficulty: medium

Download recipe

Spinach-stuffed lamb roast

Ingredients

For the lamb:

  • 1 boned leg of lamb (about 1.75kg) – your butcher can bone it for you
  • Salt and freshly ground black pepper to taste
  • 2 garlic cloves, finely chopped
  • Butcher’s twine (for tying)
  • 2 tbsp olive oil

For the stuffing:

  • 1 tbsp olive oil
  • ½ small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 50g pine nuts, toasted
  • 250g fresh baby spinach, chopped
  • 100g feta cheese, crumbled
  • 25g fresh parsley, chopped
  • 25g fresh mint, chopped
  • 25g Parmesan cheese, grated
  • Zest of 1 lemon
  • Salt and freshly ground black pepper to taste

Recipe

To prepare the stuffing:

  1. In a large saucepan, heat the oil over a medium heat. Add the onions and sauté until translucent (about 2–3 minutes). Then add the garlic and sauté for an additional minute.
  2. Add the pine nuts and fry for another minute until golden.
  3. Include the spinach and cook until wilted, about 2–3 minutes.
  4. Remove from the heat and transfer to a mixing bowl.
  5. Add the feta, parsley, mint, Parmesan and lemon zest to the bowl.
  6. Season with salt and pepper, then stir well to combine all the ingredients.
  7. Set aside and let it cool down completely.


To prepare the lamb:

  1. Unroll the lamb on a chopping board, fat-side down.
  2. Season with salt and black pepper.
  3. Spoon the stuffing along the middle, then re-roll around the filling and tie at intervals of around 2.5 cm to secure (using the twine).
  4. Rub the garlic all over the outside of the lamb and season again with salt and pepper.
  5. Refrigerate for at least 1 hour or overnight to allow it to firm up.

 

To roast the lamb:

  1. Preheat the oven to 180°C/160°C fan/gas 4.
  2. Heat a roasting tray on the hob until hot.
  3. Add the olive oil and fry the rolled lamb for about 10 minutes until brown all over.
  4. Transfer to the preheated oven and roast for about 1.5–2 hours, depending on the actual weight of the lamb and how pink you like it.
  5. Remember to baste the lamb with its juices every now and then to keep it moist.
  6. Once done, remove the lamb from the oven, cover with aluminium foil and let it rest for about 15 minutes before cutting into thick slices.

 

Serve hot with your favourite sides – we love this with fresh garden peas, tenderstem broccoli and new potatoes.

 

 

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