A stuffed lamb is an elegant meal for any special occasion or family get-
together. Lamb is one of those meats where you either love it or hate it.
A classic lamb is common for Ester dinner but lamb with stuffed spinach,
pine nuts, and raisins hits a different level.
INGREDIENTS
3 tbsp. olive oil
1 large Yellow Onion
1 package baby spinach
2 clove garlic
1/2 cup pine nuts
1/2 cup golden raisins
1 boneless leg of lamb
1 tbsp. salt
1 tsp. Freshly ground pepper
1 tsp. sweet paprika
1 tsp. ground coriander
1. First, preheat the oven to 400° F. Meanwhile, heat the olive oil in a large
sauté pan over medium-high heat. Add the onion in the pan until
softened, about 8 minutes. Then, add the spinach and garlic until the
spinach is wilted, about 4 minutes. Remove the pan from the heat and
stir the pine nuts and raisins.
2. Sprinkle the lamb with 1/2 tablespoon of salt and pepper, then flip the
meat and repeat. Dust one side with paprika and coriander, then evenly
spread the spinach mixture on that side. Roll the lamb up from one long
side then tie it with kitchen twine every 2 inches.
3. Transfer the lamb to a roasting pan. Roast it until an instant-read
thermometer reaches up to 140 degrees F when inserted into the center
(lamb will be medium-rare). Remove the lamb from the oven and let it
rest for 10 minutes. Remove the twine and the lamb is ready for slicing.
admin1