Lamb and Spinach Rollup
There’s something special about lamb. It feels luxurious. But many cooks fear making it thinking they can’t get that restaurant flavor. The good news is that working with lamb isn’t as hard as you thought. This recipe offers simplicity and oodles of flavor. All you’re going to do is hammer out the lamb so it’s flat (a great way to take out your frustrations) and then fill it with a yummy blend before cooking. Guests will think you slaved over it when you only invested about an hour.An unusual addition to the recipe is halloumi cheese. It’s perfect for grilling because it melts slowly, leaving a creamy texture. However, it’s not always easy to find. If you can’t, use feta or herbed goat cheese instead. Not fond of spinach? Try watercress.Feeling creative? Mince up garlic, onion, and mushrooms, adding them to the stuffing.
Ingredients
- 1 ½ lbs boneless lamb
- 1 cup raw, (fresh spinach)
- 4 oz halloumi cheese
Instructions
- Set your oven to 350F **
- Lay out the lamb
- Using a meat hammer, begin to thin it out (make sure you hammer the surface evenly)
- When it reaches ½ in thick, you’re ready to stuff it
- Mix the spinach with your chosen herbs.
- Lay this on top of the lamb, so it’s distributed throughout the surface
- Slice the cheese and put the pieces on top of the lamb. If you are using feta, crumble it.
- Add a little salt and pepper. Don’t go overboard. People can always season it more at the table
- Roll up the lamb (like a jelly roll) and secure it using butcher’s twine.
- Grease a baking pan, putting the lamb therein
- Roast for about 35 minutes; 125 degrees is rare, 130 medium rare.
- Slice pieces that are about 1 ½ inches thick.
- ** If you’d like to roast this on the grill, set it to 250F. It will take about 90 minutes to finish.