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Spinach-Stuffed Lamb

This meaty entree is great for the holidays. A stuffing made with spinach, garlic and goat cheese makes it extra-special. —Peggy Fleming

8-10 ServingsPrep: 30 min. Bake: 1-1/2 hours + standing

Ingredients

3 tablespoons minced garlic
1 tablespoon olive oil
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 logs (4 ounces each) fresh goat cheese, crumbled
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 boneless butterflied leg of lamb (4 to 5 pounds), trimmed
3 garlic cloves, slivered
3 tablespoons minced fresh rosemary

Directions

In a small skillet, saute minced garlic in oil for 2-3 minutes.
Remove from the heat; stir in the spinach, cheese, 1/2 teaspoon salt
and 1/8 teaspoon pepper.
Untie lamb and open so it lies flat; flatten to 3/4-in. thickness.
Spread spinach mixture over meat to within 1 in. of edges. Starting
with a short side, roll up lamb and tuck ends in; tie with kitchen
string at 2-in. intervals. With a sharp knife, make slits on the
outside of meat; insert garlic slivers. Sprinkle with rosemary and
remaining salt and pepper.
Place seam side down on a rack in a shallow roasting pan. Cover and
bake at 425° for 1 hour. Uncover; bake 15-30 minutes longer or
until browned and a meat thermometer reads 160°, basting

2 of 2

Spinach-Stuffed Lamb (continued)

Directions (continued)

occasionally with pan juices. Let stand for 10-15 minutes before
slicing. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1/2 pound) equals 343 calories, 18 g fat (9 g saturated fat), 128 mg cholesterol, 404 mg sodium, 3 g carbohydrate, 1 g fiber, 40 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.