Prepare to transform your dinner table into a gourmet experience that will have your guests talking for weeks! This isn't just another lamb recipe - it's a culinary adventure that marries the rich, tender flavors of perfectly roasted lamb with a surprising and luxurious cranberry goat cheese stuffing. Imagine cutting into a beautifully rolled roast to reveal a vibrant, creamy filling that bursts with tangy goat cheese, sweet cranberries, and earthy pine nuts. Whether you're hosting a special occasion or simply want to elevate your weeknight dinner, this Mediterranean-inspired dish promises to be a game-changer that will impress even the most discerning food lovers.
Ingredients
- 1 butterflied leg of lamb
- 1 cup goat cheese
- 1 cup cranberries
- 1/2 cup spinach
- 1/4 cup pine nuts
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Remove the butterflied leg of lamb from refrigerator 30 minutes before preparation to allow it to reach room temperature, ensuring even cooking.
- Preheat the oven to 375°F (190°C) with a rack positioned in the lower-middle section.
- In a mixing bowl, combine goat cheese, chopped cranberries, finely chopped spinach, toasted pine nuts, and minced garlic. Mix thoroughly until ingredients are evenly distributed.
- Lay the butterflied lamb flat on a clean cutting board, interior side facing up. Season the interior generously with salt and pepper.
- Spread the cranberry goat cheese mixture evenly across the interior surface of the lamb, leaving a small border around the edges to prevent filling from leaking during cooking.
- Carefully roll the lamb, tucking in the sides to secure the stuffing. Use kitchen twine to tie the roast at 1-inch intervals, ensuring the stuffing remains compact.
- Drizzle the exterior of the lamb with olive oil and season the outside with additional salt and pepper.
- Place the lamb in a roasting pan or large oven-safe skillet, positioning it seam-side down.
- Roast in the preheated oven for approximately 75 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove from oven and let the lamb rest for 15-20 minutes, allowing juices to redistribute and internal temperature to rise slightly.
- Remove kitchen twine, slice against the grain into 1/2-inch thick pieces, and serve immediately.
Tips
- Temperature is Key: Always let your lamb come to room temperature before cooking to ensure even roasting and optimal tenderness.
- Invest in a Meat Thermometer: For perfectly cooked lamb, use an instant-read thermometer to check internal temperature. 135°F delivers a perfect medium-rare.
- Resting is Crucial: Allow your roast to rest for 15-20 minutes after cooking. This helps redistribute juices, ensuring each slice is incredibly moist.
- Twine Technique: When tying the roast, use kitchen twine at 1-inch intervals to maintain the roll's shape and prevent the stuffing from escaping.
- Seasoning Matters: Don't be shy with salt and pepper - season both the interior and exterior of the lamb generously.
- Pine Nut Pro Tip: Lightly toast the pine nuts before adding to the stuffing to enhance their nutty flavor and add a delightful crunch.
- Serving Suggestion: Slice the lamb against the grain for the most tender and flavorful pieces.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 45g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 135mg
