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1
Wash and remove large stems from spinach.
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2
Heat olive oil in pan and add spinach.
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3
Cook until wilted.
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4
Add salt & pepper.
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5
Place in a strainer to drain.
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6
When cool to the touch squeeze excess moisture from spinach and set aside.
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7
Toast pine nuts for 10 minutes in 350F oven.
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8
Set aside.
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9
Spread lamb out on cutting board.
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10
Pound to make it an even thickness all over.
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11
Season lamb with salt & pepper, minced garlic and chopped rosemary.
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12
Layer on in this order spinach, pinenuts, red peppers & cheese.
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13
Roll tightly and tie with cotton string.
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14
Heat heavy skillet ( I use cast iron).
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15
Add vegetable oil and sear on all sides.
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16
Place in roasting pan and roast 375F for about 1 1/2 hours for medium.
