Lamb Stuffed with Spinach and Chevre

Name: Lamb Stuffed with Spinach and Chevre
Yield: 6 to 8 portions
Ingredients: 2 tablespoons fresh rosemary leaves; ½ teaspoon freshly ground black pepper; 1 butterflied leg of lamb (about 5 pounds after boning); Salt and freshly ground black pepper, to taste; ½ teaspoon coarse (kosher) salt; 2 cloves garlic, slivered; 2 cups cooked spinach; 2 tablespoons minced garlic; Salt and freshly ground black pepper, to taste; 8 ounces chèvre; 1 tablespoon olive oil

Preparation info

6 to 8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This is a truly elegant way to serve lamb. With each slice of pink meat comes a swirl of tart chèvre and sweet green spinach. It’s also good the next day at room temperature, so plan on having a picnic.

Ingredients

1 tablespoon olive oil
2 tablespoons minced garlic
2 cups

Main course
Gluten-free

Method

Preheat the oven to 425°F.
Heat the oil in a small skillet. Add the garlic and sauté over medium-low heat for 1 minute. Do not let the garlic brown.
Combine the garlic, spinach and chèvre in a bowl, and season with salt and pepper. Mix well.<