Lamb Roast Stuffed with Spinach and Chevre Recipe

Name: Lamb Roast Stuffed with Spinach and Chevre
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons minced shallots; 1/2 cup chopped leeks, white part only; 4 cups fresh spinach, cleaned and stemmed; 1 tablespoon minced garlic; 1 1/2 cup Chevre; 1 (5 pound) leg of lamb, boned and butterflied; 3 tablespoons chopped fresh rosemary plus fresh rosemary sprigs; Salt and pepper; 1/2 cup cracked black pepper; 2 tablespoons chiffonade of mint; Essence, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

2 tablespoons olive oil
2 tablespoons minced shallots
1/2 cup chopped leeks, white part only
4 cups fresh spinach, cleaned and stemmed
1 tablespoon minced garlic
1 1/2 cup Chevre
1 (5 pound) leg of lamb, boned and butterflied
3 tablespoons chopped fresh rosemary plus fresh rosemary sprigs
Salt and pepper
1/2 cup cracked black pepper
2 tablespoons chiffonade of mint
Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
Preheat the oven to 425 degrees F. In a saute pan, heat 1 tablespoon of the olive oil.
2
When the pan is smoking hot, saute the shallots and leeks.
3
Season with salt and pepper.
4
Saute for 1 minute.
5
Add the spinach and garlic.
6
Saute for 2 minutes or until the spinach has wilted.
7
Remove from the heat and turn into a mixing bowl.
8
Stir in the cheese to the spinach mixture.
9
Season with salt and pepper.
10
Lay the lamb on a work surface.
11
Rub the entire lamb with the remaining olive oil, chopped rosemary, salt and pepper.
12
Spread the spinach filling evenly over the meat.
13
Roll the lamb lengthwise and tie with butchers twine.
14
Pack the outside of the rolled meat with the cracked black pepper.
15
Place the roast in a shallow roasting pan and roast for 1 hour and 20 minutes.
16
Let the lamb rest for 10 minutes before carving.
17
Garnish with mint and Essence.
18
Combine all ingredients thoroughly and store in an airtight jar or container.
19
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
20
Published by William and Morrow, 1993.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons minced shallots, 1/2 cup chopped leeks, white part only, 4 cups fresh spinach, cleaned and stemmed, and more.

Yes, Lamb Roast Stuffed with Spinach and Chevre falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Roast Stuffed with Spinach and Chevre

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions