Best 2 Spinach Stuffed Lamb Recipes

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Escape the ordinary with our tantalizing spinach-stuffed lamb, an exquisite dish that artfully blends the richness of tender lamb with the vibrant freshness of spinach and aromatic herbs. This culinary journey takes you on a voyage of flavors, with the lamb stuffed to perfection with a delectable filling of spinach, pine nuts, and aromatic spices, all delicately wrapped in a crispy outer layer. Accompanying this main course are three irresistible recipes: a refreshing cucumber-yogurt sauce that cools and complements the richness of the lamb, a flavorful side of roasted eggplant with zesty tomatoes, and a delightful dessert of baklava, a sweet and nutty pastry that adds a touch of indulgence to your meal. Embark on this culinary adventure and let your taste buds savor the authentic flavors of the Middle East.

Here are our top 2 tried and tested recipes!

SPINACH-STUFFED LAMB

Spinach-Stuffed Lamb image

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

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 8-10 servings.

Number Of Ingredients 9

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

Steps:

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 thermometer reads 160°, basting occasionally with pan juices. Let stand for 10-15 minutes before slicing.

Nutrition Facts :

SPINACH AND FETA CHEESE STUFFED LEG OF LAMB

SPINACH AND FETA CHEESE STUFFED LEG OF LAMB image

Categories Lamb Grill/Barbecue

Yield Serves 6-8 ppl

Number Of Ingredients 23

Ingredients

For Lamb:
1 5-7 lb. leg of lamb
3 tbsn garlic paste
salt and pepper to taste
For Stuffing:
2 tbs olive oil
3 cloves garlic
1 large white onions, diced
2 bunches fresh spinach, chopped
6 ounces feta cheese
salt and pepper to taste
For Lamb Stock Reduction:
2 tbsn olive oil
lamb leg bones
1 large white onion, chopped
3/4 cup red wine
2 fresh sage springs
1 fresh rosemary spring
salt and pepper to taste
For Yogurt Crust:
12 ounces unflavored yogurt
2 tsbn dried mint leaves
1 cucumber, diced small

Steps:

The stuffing. In a large sautee pan, fry garlic and onions in olive oil until garlic is slightly golden. Add fresh spinach and cover. After spinach has wilted add feta, salt and pepper. Stuff the leg. Unroll lamb leg exposing the pocket created by removing the bone. Rub the inside of the lamb leg with half of the garlic paste, and sprinkle with salt and pepper. Add stuffing evenly throughout the cavity, and fold the leg over, hopefully encompassing all of the stuffing... do not over stuff the leg, if there is extra, just eat it later. Tie lamb leg with kitchen string, you might need a friend to help so that lamb is in a tight bundle around the sutffing... it should look like a football. Rub the remaining garlic paste on the exterior of the football, and sprinkle with salt and pepper. Combine ingredients for yogurt and generiously coat the lamb leg. It might be better to do this in a food storage bag if it will fit. Allow the lamb to sit for 20 minutes in the refridgerator while covered in yogurt. The lamb stock reduction. In a 2 quart sauce pan, at medium heat, fry onion in 2 tbsn olive oil. Once onion is translucent add lamb bones and cover pot. After 10 minutes reduce the pan heat to low, and add red wine, herbs, and salt and pepper to taste. After 15 minutes, run stock through a strainer, retain liquid. reduce this liquid by half. To grill the lamb, heat the grill to a medium temperature, and reduce the flame to medium low. Lamb does not take very long to cook, so 8-10 minutes on all 4 sides with the lid closed will probably yield a medium rare leg (which is perfect) To serve, remove kitchen ties, and slice the lamb in one inch lengths cross-sectionally. Drizzle with reduction, and enjoy.

Tips:

Choose the right lamb: Opt for a leg of lamb with a good amount of fat marbling for added flavor and moisture.

Prepare the spinach filling beforehand: This will save time during the main cooking process.

Season the lamb generously: Don't be afraid to use a variety of herbs and spices to enhance the flavor of the meat.

Roast the lamb at a high temperature initially: This will help to create a crispy outer layer and seal in the juices.

Reduce the temperature for the rest of the cooking time: This will allow the lamb to cook evenly and prevent it from drying out.

Use a meat thermometer to ensure the lamb is cooked to your desired doneness: The internal temperature should reach 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.

Let the lamb rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Spinach-stuffed lamb is an impressive and delicious dish that is perfect for a special occasion. With careful preparation and attention to detail, you can create a meal that will wow your guests. So gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave you with a dish to remember.