Rolled lamb with spinach filling

Rolled lamb leg stuffed with spinach

If you're looking for an elegant and delicious recipe for Easter dinner, the rolled lamb leg stuffed with spinach is the perfect choice. This recipe brings a touch of refinement to the plate, offering a tasty and easy-to-make alternative to the classic lamb dish. Get ready to impress your guests and enjoy intense flavors and delightful textures.

Preparation time: 20 minutes
Baking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 6

Ingredients:
- 1 boneless lamb leg (approximately 1.5 kg)
- 200 g frozen spinach or 400 g fresh spinach
- 30 g butter
- 3 heaping tablespoons grated Parmesan cheese
- 3 tablespoons extra virgin olive oil
- 150 ml dry white wine
- 1 peeled tomato
- Salt and pepper, to taste
- 3 cloves of garlic

Preparation steps:

1. Preparing the meat: Start by trimming the lamb leg of fat and sinew. Use a sharp knife to shape it into a uniform rectangular form. This step is essential for the roll to cook evenly. Once shaped, season both sides with salt and pepper.

2. Marinating: Finely chop 2 cloves of garlic and sprinkle them over the meat. Season with a tablespoon of olive oil and place the leg in a covered dish or a plastic bag. Let it marinate in the refrigerator overnight. This will enhance the flavors and make the meat more tender.

3. Preparing the spinach filling: In a pan, melt the butter over medium heat. Add the frozen spinach (if using fresh spinach, wash and blanch it for a few minutes) and cook until the liquid from the spinach evaporates. Remove from heat and add the grated Parmesan, pepper, and a chopped clove of garlic. Mix well to combine the ingredients and let the filling cool slightly.

4. Filling and rolling the meat: Place the lamb leg on a flat surface. Spread the spinach filling evenly over the meat, leaving a margin of about 2 cm. Carefully roll the leg, starting from one end, and secure the roll with toothpicks or tie it with kitchen twine. Ensure an even thickness throughout the length of the roll.

5. Browning: Preheat the oven to 200 °C. Heat 2 tablespoons of olive oil in a large pan. Place the roll in the pan and quickly brown it on all sides to give it a nice crust.

6. Baking: Transfer the roll to a heat-resistant dish. Slice the tomato and place the slices on top of the roll. Add the white wine and cover the dish with aluminum foil. Bake the roll for 30 minutes, then remove the foil and continue baking until browned, turning the roll a few times for even cooking.

7. Serving: Once the roll is done, take it out of the oven and let it rest for 10 minutes, covered. Remove the twine and toothpicks, then cover the roll again. Meanwhile, purée the sauce from the dish where the roll was baked, adjusting the taste with salt and pepper, and transfer it to a gravy boat.

8. Slicing and presenting: Slice the roll into diagonal pieces about 1 cm thick. Serve alongside the obtained sauce and your favorite side dish. You can opt for mashed potatoes, grilled vegetables, or a fresh salad.

Helpful tips:
- If you don't have time to marinate the lamb leg, you can salt and season it with garlic a few hours before cooking for an intense flavor.
- You can also add other ingredients to the filling, such as sautéed mushrooms or chopped nuts, to give it extra texture and flavor.
- The roll can also be served with a yogurt sauce with mint or garlic, which adds a pleasant contrast of flavors.

Nutritional information:
This recipe is rich in protein due to the lamb meat, and spinach provides an important supply of vitamins and minerals. Each serving has approximately 450 calories, depending on the portion of meat and the chosen side dish. The lamb roll is an excellent option for those who want to celebrate in style without sacrificing health.

Frequently asked questions:
- Can I use another type of meat for this recipe?
Of course! The roll can also be made with pork or chicken, making sure to adjust the baking time according to the type of meat used.
- How can I store the lamb roll?
The roll can be stored in the refrigerator for 2-3 days, well covered. You can reheat it in the oven, covered with foil, to prevent drying out.

The rolled lamb leg stuffed with spinach is not only a delicious recipe but also a way to bring a touch of magic to the Easter table. Whether you serve it for a special occasion or simply want to treat yourself, this recipe is definitely a guaranteed success. Enjoy your meal!

 Ingredients: 1 lamb shank, approximately 200 grams of frozen spinach, or 400 grams fresh, 30 grams of butter, 3 tablespoons of grated parmesan, 3 tablespoons of olive oil, 150 ml of dry white wine, 1 peeled tomato, salt, pepper, 3 cloves of garlic

 Tags:  honey lamb steak easter dishes easter