Spinach-Stuffed Boneless Leg of Lamb
Sometimes huge legs of lamb are boned and rolled for roasts. Try to find a young one of about five pounds. If you have to buy a large roast, marinate before stuffing.
Serves: 8Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Medium
- 5-lb. boneless leg of lamb, all fat removed
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- Juice of 1 lemon
- 2 Tbsp. butter
- 2 cloves garlic, minced
- ½ cup shallot, chopped
- 1 package frozen spinach, thawed and drained
- ¼ tsp. ground nutmeg
- ½ cup fine breadcrumbs
- ¼ cup olive oil
- If the lamb is rolled and tied, unroll it. Trim any fat and gristle from the lamb and place lamb on a large piece of waxed paper. Sprinkle the lamb with salt, pepper, and lemon juice on both sides.
- Melt the butter in a saucepan, and add the garlic and shallot. Sauté the garlic and shallot until soft, about 5 minutes. Be sure not to brown or burn.
- Add the spinach and cook, stirring for 5 minutes. If dry, add more butter to keep it moist.
- Add the nutmeg and breadcrumbs. Stir until well mixed and hot.
- Spread the spinach mixture over the lamb. Roll the lamb and tie with kitchen string. At this point, you can refrigerate for 6–8 hours and cook later. Be sure to let the lamb stand until it comes to room temperature before cooking.
- Heat the grill to medium.
- Sprinkle the lamb with olive oil. Brown the lamb all over. Set off direct flame and cover the grill. When the internal temperature is at least 150°F, place in a warming oven to rest (it will continue cooking). Serve when it reaches 155°F.