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.