Lamb Roulade With Fresh Goat Cheese

1. 1

   Heat 2 tbsp. olive oil in a saute pan over medium high heat.

2. 2

   Add the garlic and saute for 10 seconds then add the spinach and saute only until the spinach wilts.

3. 3

   Set aside to cool.

4. 4

   Lay out the lamb loin and butterfly to create a flat piece about 6 inches wide.

5. 5

   Season the loin with salt and pepper.

6. 6

   Squeeze the excess water from the spinach and spread evenly over the lamb loin.

7. 7

   Split the goat cheese in half lengthwise and then in half again to create 4 lengthwise quarters.

8. 8

   Place 2 quarters end to end on each prepared lamb loin.

9. 9

   Roll and truss each prepared loin.

10. 10

    Preheat oven to 375u00b0F.

11. 11

    In a large saute pan, heat cooking oil over medium high heat and sear each loin for 3-4 minutes on all sides.

12. 12

    Roast lamb loins in the oven for 10 -12 minutes until an internal temperature of 120u00b0F is reached.

13. 13

    Remove from the oven and let rest for 10 minutes.

14. 14

    Remove string and slice into 1/2 medallions.

15. 15

    Divide among 2 plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.