Best Spinach Stuffed Lamb Recipes

SPINACH-STUFFED LAMB

Steps:

• In a small skillet, saute minced garlic in oil for 2-3 minutes. Remove from the heat; stir in the spinach, cheese, 1/2 teaspoon salt and 1/8 teaspoon pepper., Untie lamb and open so it lies flat; flatten to 3/4-in. thickness. Spread spinach mixture over meat to within 1 in. of edges. Starting with a short side, roll up lamb and tuck ends in; tie with kitchen string at 2-in. intervals. With a sharp knife, make slits on the outside of meat; insert garlic slivers. Sprinkle with rosemary and remaining salt and pepper., Place seam side down on a rack in a shallow roasting pan. Cover and bake at 425° for 1 hour. Uncover; bake 15-30 minutes longer or until browned and a thermometer reads 160°, basting occasionally with pan juices. Let stand for 10-15 minutes before slicing.

SPINACH AND FETA STUFFED LEG OF LAMB

Steps:

• Lay the lamb out flat on work surface, skin side down, pound to thin out as much as you can.
• In a bowl, combine all ingredients for filling.
• Mix well.
• Spread mixture on the lamb evenly.
• Roll up jelly roll style.
• Tie with string at 1" intervals.
• Rub with olive oil and sprinkle with salt and pepper.
• Roast in 425 degree oven for 15 minutes, reduce the heat to 325 degrees and roast for an additional hour.
• Test for doneness.
• Remove lamb from pan and deglaze with wine.
• Allow the lamb to rest 10 minutes before slicing and serve with pan drippings.

SPINACH AND FETA CHEESE STUFFED LEG OF LAMB

Steps:

• The stuffing. In a large sautee pan, fry garlic and onions in olive oil until garlic is slightly golden. Add fresh spinach and cover. After spinach has wilted add feta, salt and pepper. Stuff the leg. Unroll lamb leg exposing the pocket created by removing the bone. Rub the inside of the lamb leg with half of the garlic paste, and sprinkle with salt and pepper. Add stuffing evenly throughout the cavity, and fold the leg over, hopefully encompassing all of the stuffing... do not over stuff the leg, if there is extra, just eat it later. Tie lamb leg with kitchen string, you might need a friend to help so that lamb is in a tight bundle around the sutffing... it should look like a football. Rub the remaining garlic paste on the exterior of the football, and sprinkle with salt and pepper. Combine ingredients for yogurt and generiously coat the lamb leg. It might be better to do this in a food storage bag if it will fit. Allow the lamb to sit for 20 minutes in the refridgerator while covered in yogurt. The lamb stock reduction. In a 2 quart sauce pan, at medium heat, fry onion in 2 tbsn olive oil. Once onion is translucent add lamb bones and cover pot. After 10 minutes reduce the pan heat to low, and add red wine, herbs, and salt and pepper to taste. After 15 minutes, run stock through a strainer, retain liquid. reduce this liquid by half. To grill the lamb, heat the grill to a medium temperature, and reduce the flame to medium low. Lamb does not take very long to cook, so 8-10 minutes on all 4 sides with the lid closed will probably yield a medium rare leg (which is perfect) To serve, remove kitchen ties, and slice the lamb in one inch lengths cross-sectionally. Drizzle with reduction, and enjoy.

SADDLE OF LAMB STUFFED WITH SPINACH, KIDNEYS AND RED WINE JUS

Steps:

• Dice the kidneys, having removed the white core and sweat in the butter with the shiitake mushrooms. Add the shallots and allow to brown, then add the port. Boil fiercely for 1 minute and then add the kidney mixture. When the port has almost evaporated, tip into a bowl and toss with the spinach. Add the egg and combine. Season the saddle of lamb and spread the inside of the meat with the Dijon mustard, salt and pepper. Spread the stuffing around, reform the saddle and tie. Roast in a prheated 425 degree oven for 40 to 45 minutes. Remove from oven and allow to rest for 15 minutes before slicing. Carve and serve with the red wine sauce.;
• Place all ingredients in a sauce pot and reduce until the sauce coats the back of a spoon. Strain the sauce and serve over the lamb.;

SPINACH-STUFFED HONEY-ROASTED BONELESS LEG OF LAMB

Steps:

• 1. Prepare the onion paste, and yogurt cheese. Then, in a food processor, process together the spinach with all the juices, nuts, raisins, and cilantro to make a thick purée.2. Place the lamb in a flat non-reactive baking dish. With a long-pronged barbecue fork or the pointed tip of a thin knife, prick it allover. Then make 2-inch long, deep cuts, each about 2 inches apart, over the entire outside surface of the lamb.3. In a bowl, mix together the lemon juice, ghee, salt, and paprika and rub well over both sides of the meat, making sure you work it into all the cut sections. Spread the pureed spinach on the entire inside surface. Then roll the lamb into a log, and, with cotton kitchen string, tie the roll crosswise and lengthwise to secure it.4. Mix together the yogurt .cheese (or sour cream), onion paste, honey, sesame oil, coriander, .cumin, garam masala, and cayenne pepper and rub well over the outside surface of the meat. Save any leftovers in a covered bowl in the refrigerator. Cover with plastic wrap and marinate in the refrigerator at least 12 and up to 48 hours, turning a few times.5. Preheat the oven to 450°F. Transfer the lamb to an ovenproof dish, along with its marinade, place the reserved bone alongside it, pour the water into the pan, and roast 1 hour.6. Reduce the heat to 300°F, baste with the reserved refrigerated marinade and roast until most, of the juices evaporate, the lamb is well-browned, and becomes soft, about 1 hour.7. Cut off and discard the string from the roast, slice the lamb into 1/2- to 1-inch slices, place on the serving platter, cover with foil, and keep warm.8. Add about 1 cup hot water to the pan and scrape off any browned bits sticking to the pan and on the bone. Transfer the liquid to a small saucepan and bring to a quick boil over high heat. Pour some of the gravy over the lamb and the rest into a serving bowl and serve alongside. Serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.