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Stuffed Lamb with Spinach and Pine Nuts

Juicy lamb roast butterflied and stuffed with spinach, pine nuts, garlic, and fresh herbs for a bold Ramsay-style centerpiece.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Main
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Lamb
  • 1.5 kg boned lamb roast (butterflied)
Stuffing
  • 300 g fresh spinach
  • 60 g pine nuts lightly toasted
  • 3 cloves garlic, minced
  • fresh mint and rosemary, chopped handful of each
  • 1 unit lemon zest
  • olive oil, salt, pepper

Method
 

  1. Butterfly the lamb roast, pat dry, and lightly score the fat.
  2. Sauté garlic and spinach until wilted; squeeze dry.
  3. Mix spinach, pine nuts, mint, rosemary, lemon zest, salt, and pepper.
  4. Chill lamb for 5 min in freezer, then lay stuffing in the center strip.
  5. Roll tightly, tie, and season outside. Sear on all sides 3 min each.
  6. Roast at 180 °C for ~20 min per 500 g for medium-rare.
  7. Rest 10 min before slicing and serving.

Notes

Flash-chill lamb to help it hold stuffing tight and avoid leaks.