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Herb & Spinach Stuffed Roast Leg of Lamb

Stuffed Leg of Lamb

Herb & Spinach Stuffed Roast Leg of Lamb

This succulent stuffed leg of lamb uses spinach, fontina cheese, pancetta and herbs to make a tasty healthy stuffing that is perfect for a Sunday lunch or to serve at Easter.

Herb & Spinach Stuffed Roast Leg of Lamb

Prep time: 

Cook time: 

Total time: 

Serves: 6

This succulent stuffed leg of lamb uses spinach, fontina cheese, pancetta and herbs to make a tasty healthy stuffing that is perfect for a Sunday lunch or to serve at Easter
Ingredients
  • 5 lb Leg of Lamb (boned)
  • 12 oz Fresh Spinach (1 bag)
  • 8 oz Fontina Cheese sliced
  • 8 oz Pancetta
  • 1 tbsp Black Pepper freshly ground
  • 1 tbsp Salt
  • 1 tbsp Thyme
  • 1 tbsp Rosemary
  • 2 Garlic Cloves chopped
  • You will need kitchen twine
Instructions
  1. Preheat oven to 400 degrees F. (200 degrees C)
  2. Use a sharp knife to cut ½ inch deep slits in the meat about 2 inches apart, to help the meat lie flat.
  3. Lightly saute the spinach with olive oil and cloves of garlic.
  4. Sprinkle the meat with salt, pepper, thyme and rosemary. Add the chopped garlic.Spread out the spinach on the flattened meat, then layer with Pancetta and Fontina cheese. Roll the meat and tie with kitchen twine.
  5. Sprinkle more salt and pepper on top and sprinkle with olive oil.
  6. Put 1 cup of water in the bottom of the pan and cover with foil.
  7. Cook covered for 45 mins. Then cook uncovered for another 45 minutes to an hour. Let rest for 20 minutes before slicing.

 

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