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LAMB STUFFED WITH SPINACH AND CHEVRE
1 tbsp olive oil
2 tbsp minced garlic
2 cups cooked spinach
8 oz chevre
salt and pepper, to taste
1 butterflied leg of lamb (~5lbs, after boning)
2 cloves garlic, slivered
salt, pepper, fresh rosemary
*Preheat oven to 425 F
*Heat the oil in a skillet. Sautee the garlic over medium-low
het for 1 minute. Don’t let it brown
*Combine the garlic, spinach, and chevre in a bowl, mix, and season
with salt and pepper.
*Lay the lamb flat on a work surface, spread with the mixture.
Roll it up lenghtwise and tie it at intervals with kitchen string.
*Make small slits in the surface of the roast with the tip of
a sharp knife, and insert the slivers of garlic. Sprinkle the
roast with coarse salt, rosemary leaves, and pepper.
*Place the roast in a shallow roasting pan and roast for 1 hour
for rare meat (12 minutes per pound, 140F on a meat thermometer)
(155F for medium meat). Let the lamb rest for fifteen minutes
before serving. Slice it and serve.
This is an excellent dish for a dinner party.
Recipe from The New Basics Cookbook.
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