Lamb shank roll with spinach and wild garlic

Lamb Leg Roll with Spinach and Wild Garlic

Preparation time: 30 minutes
Baking time: 90 minutes
Total time: 2 hours
Number of servings: 6-8

This lamb leg roll with spinach and wild garlic is the perfect choice for a festive meal. Combining juicy meat with a flavorful filling of spinach and wild garlic, this main course will surely impress your guests. Let’s discover together how to prepare this simple yet sophisticated recipe step by step.

Ingredients:

- 1 kg lamb leg (preferably the upper leg for a more tender texture)
- 300 g fresh spinach (or frozen if fresh is not available)
- 100 g wild garlic (about one bunch, fresh)
- 3 cloves of garlic
- 150 g feta cheese (or goat cheese for a more intense flavor)
- 1 egg
- 50 g breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Herbs (oregano, thyme or rosemary, to taste)

Instructions:

1. Preparing the meat: Start by cleaning the lamb leg of any membranes or excess fat. Use a sharp knife to make a longitudinal incision, so you obtain a uniform piece of meat that can be unrolled. Use a meat mallet to gently pound it to an even thickness.

2. Preparing the filling: In a pan, add the olive oil and sauté the chopped garlic. Add the washed and chopped spinach and wild garlic. Sauté until softened, about 5-7 minutes. If using frozen spinach, make sure it is thawed and drained of excess water. Once the vegetables have cooled, add the crumbled feta cheese, egg, and breadcrumbs, mixing well. Season with salt, pepper, and herbs to taste.

3. Filling the roll: Place the filling mixture on the lamb leg, leaving edges free to avoid leaks. Carefully roll the meat starting from one edge, and tie the roll with kitchen twine or secure it with toothpicks.

4. Baking: Preheat the oven to 180 degrees Celsius. Place the roll in a baking dish lined with parchment paper and bake for about 90 minutes, or until the meat is well cooked (the juice should run clear when pierced with a knife). If you desire a crispier crust, you can brown it slightly at the end during the last 10 minutes of baking.

5. Serving: Let the roll rest for 10 minutes before slicing. You can serve it with a garlic and dill yogurt sauce, or with a fresh spring salad for a contrast of textures and flavors.

Practical tips:

- If you can’t find wild garlic, you can substitute with fresh parsley or basil, but the flavor will be different.
- Make sure to use a quality lamb leg, ideally from a trusted supplier, as the texture and taste of the meat will greatly influence the final result.
- You can experiment with different types of cheese in the filling, such as mozzarella for a creamier texture or parmesan for a more intense flavor.

This main course will not only bring a touch of spring to your table, but it will also leave a memorable impression on your loved ones. Enjoy every slice and savor the natural flavors of the ingredients!

We wash and dry the meat, remove the fat (if any), shape it into a rectangular form, and stuff it with sliced garlic cloves, then gently pound it with a meat mallet. We season with thyme, salt, and pepper. Heat a little oil and add the dried onion, then the spinach, and after a few minutes, add a bunch of coarsely chopped ramsons, green onion, and diced bell pepper. Sauté them briefly and set the pan aside. When it cools down, add the egg, salt, pepper, a Knorr cube, a little grated nutmeg, and mix well. Over the prepared meat, sprinkle finely chopped parsley, the other bunch of ramsons, and finely chopped green garlic. At one end, place the filling. Roll it up, tie it with kitchen twine, and place it in a baking dish, drizzle with a little oil, and add a bit of warm water. For appearance, make shallow cuts (be careful not to cut the twine) and brush the roll with paprika. Cover the dish with foil and put it in the preheated oven, letting it bake. After about an hour, remove the foil, pour in the wine, and allow it to brown. Check if it’s done with a long toothpick or a thin knife: if the juices are clear and not reddish, the roll is ready. Transfer it to a platter. Strain the remaining sauce into a smaller pot, boil it down (if too thin), and thicken it with a teaspoon of cornstarch. Remove from heat, let it cool slightly, and add crushed green garlic. The recipe for Lamb Roll with Spinach and Ramsons was proposed by gecuza on the recipes forum. Lamb roll stuffed with spinach and ramsons is very good with this sauce, with any side dish (boiled potatoes, mashed potatoes, rice) and with salad on the side. Enjoy your meal!

 Ingredients: A deboned lamb leg, garlic, salt, and pepper. For the filling: a smaller onion, 3-4 cloves of garlic, 500 g of spinach leaves or 250 g of frozen spinach, 2 bunches of ramsons, 1 bunch of fresh parsley, 1/2 red bell pepper, 1 bunch of green onions, 1 bunch of green garlic, 1 egg, thyme or other spices to taste, 1 Knorr vegetable cube, 1 glass of wine, a little oil.

 Tags:  easter dishes recipes with lamb meat lamb shank with wine