There’s truly nothing more comforting than a roast for dinner. While roast lamb on its own is easily one of the tastiest meats out there, why not take it up a notch and try this spinach and pine nut stuffed leg of lamb that everyone will quickly fall in love with. This dish can please even the fussiest of eaters thanks to the mix of tender roast meat paired with a flavourful filling, plus it’s also a quick, easy and delicious way to add some extra protein to your plate. Pair it up with some roast veggies and serve it up to a big, hungry crowd!
- 1 small onion, peeled and chopped
- 2 garlic cloves, peeled and sliced
- Olive oil, for frying
- 3 tbsp pine nuts
- 250g baby spinach, washed
- 150g feta cheese, crumbled
- 1 boned saddle of lamb, about 1.75-2kg
- 1-2 tsp sumac, to taste
- Sea salt and freshly ground black pepper
- Heat oil in a pan over medium heat. Cook, stirring, onion and garlic for 5 minutes or until softened. Season. Add pine nuts. Fry for about 1 minute until golden. Add spinach and wilt briefly in pan, tossing to mix well. Remove from heat and stir in feta.
- Lay lamb open on a board, flesh side up. Season with salt and pepper. Sprinkle over sumac. Spoon spinach mixture along middle of meat, using fillets that run down the inside length of the meat to support sides of the stuffing.
- Roll meat around filling. Tie at intervals with string. Season outside of lamb all over. Chill for at least 30 minutes or overnight to help firm it up and make it easier to brown.
- Preheat oven to 190C. Put roasting tray on cook top and heat until hot. Add oil and fry the joint for 10 minutes until brown all over. Transfer to preheated oven and cook for 45-55 minutes, depending on the weight of the lamb and how pink you like it. When cooked, set aside to rest. Serve the rested lamb hot or at room temperature.