| Recipe: |
1 T. olive oil
2 T. minced garlic
2 c. cooked spinach (I use 1 large bunch spinach, cleaned and dipped in boiling water
just long enough to wilt)
8 oz chevre
salt and fresh ground black pepper, to taste
1 butterflied leg of lamb (about 5 lbs after boning)*
3-4 cloves garlic, slivered
½ t. kosher salt
½ t. freshly ground black pepper
2 T. fresh rosemary leaves
* I’ve always found boneless leg of lamb, and usually the size is 3.5 – 4 lbs. It’s never been butterflied either… I just hack at it with a knife until I can lay it reasonably flat and it seems to work fine. Also, I just discovered (duh!) that a Greek market is a better place to get lamb than a regular grocery. Greg’s probably already figured this out J.
Preheat oven to 425 F. Heat the oil in a small skillet. Add the garlic and sauté over medium-low heat for one minute. Do not let the garlic brown.
Combine the garlic, spinach, chevre in a bowl and season with salt and pepper. Mix well.
Lay the lamb flat on a work surface and spread it evenly with the spinach mixture. Roll the roast up lengthwise (jelly-roll style), and tie it at intervals with cotton 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 the coarse salt, rosemary, and pepper. Place the roast in a small roasting pan and roast 1 hour for rare meat (12 min/lb); or 15 min/lb for medium. Remove from oven and let the lamb rest for 15 minutes before serving. Cut it into ½” thick slices and serve.
Note: it’s probably my butterflying “technique”, but I find I need to bake it a little longer than the times given above (the min/lb times appropriate for the size roast I had).
Yum, yum-yum-yum, yum!
Enjoy!
from The New Basics
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