Spinach-and-Pine-Nut-Stuffed Leg of Lamb

Name: Spinach-and-Pine-Nut-Stuffed Leg of Lamb
Prep time: 20 min
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 3 tbsp. olive oil; 1 large yellow onion, chopped; 1 (5-ounce) package baby spinach; 2 garlic cloves; 1/2 c. pine nuts; 1/2 c. golden raisins; 1 (5-pound) boneless leg of lamb, butterflied; 1 tbsp. salt; 1 tsp. freshly ground pepper; 1 tsp. sweet paprika; 1 tsp. ground coriander

By Carrie PurcellPublished: Mar 4, 2014

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spinach and pine nut stuffed leg of lamb

Andrew Purcell

Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 30 mins

Cal/Serv:

511

Sweet golden raisins and buttery pine nuts are the perfect compliment to this flavorful roast leg of lamb.

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Ingredients

3 Tbsp. olive oil
1 large yellow onion, chopped
1 (5-ounce) package baby spinach
2 garlic cloves
1/2 cup pine nuts
1/2 cup golden raisins
1 (5-pound) boneless leg of lamb, butterflied
1 Tbsp. salt
1 tsp. freshly ground pepper
1 tsp. sweet paprika
1 tsp. ground coriander

Directions

1. Step 1Preheat the oven to 400°F. Meanwhile, in a large sauté pan over medium-high heat, heat the olive oil. Add the onion and sauté until softened, about 8 minutes. Add the spinach and garlic, and sauté until the spinach is wilted, about 4 minutes. Remove the pan from the heat and stir in the pine nuts and raisins.
2. Step 2Sprinkle the lamb with 1/2 tablespoon of salt and 1/2 teaspoon of pepper, then flip the meat and repeat. Sprinkle 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. Step 3Transfer the lamb to a roasting pan and roast until an instant-read thermometer reaches 140°F when inserted into the center (lamb will be medium-rare), about 1 hour. Remove the lamb from the oven and let it rest 10 minutes before removing the twine and slicing.