Spinach- and Pine Nut-Stuffed Leg of Lamb Recipe

There are dishes that grace your table and then there are dishes that become etched in your family’s culinary memory. This Spinach- and Pine Nut-Stuffed Leg of Lamb is unequivocally the latter. From the moment the tantalizing aroma of roasting lamb, infused with garlic, herbs, and toasted pine nuts, begins to waft through the house, you know you’re in for something truly special. I first stumbled upon this recipe while searching for a show-stopping centerpiece for our Easter gathering. Intrigued by the vibrant combination of spinach, the nutty crunch of pine nuts, and the richness of lamb, I decided to give it a try. The result? Pure magic. The lamb was incredibly tender and juicy, infused with the herbaceous stuffing that added layers of flavor and texture. My family, usually a rather discerning bunch, devoured it with gusto, declaring it the best leg of lamb they had ever tasted. Since then, this recipe has become a cherished tradition, making appearances at holidays, birthdays, and any occasion that calls for a truly impressive and deeply satisfying meal. It’s more than just food; it’s an experience, a celebration of flavors, and a testament to the joy of sharing a delicious meal with loved ones. If you’re looking to elevate your next gathering or simply treat yourself to a gourmet-level dinner, look no further. This Spinach- and Pine Nut-Stuffed Leg of Lamb is guaranteed to impress and delight.

Ingredients

To create this culinary masterpiece, you’ll need a selection of fresh, high-quality ingredients that work in perfect harmony to deliver a symphony of flavors and textures. Let’s break down everything you’ll need to bring this recipe to life:

For the Leg of Lamb:

• 1 (5-6 pound) Boneless Leg of Lamb, Butterflied: The star of the show, a boneless leg of lamb is essential for easy stuffing and even cooking. Butterflying it allows for a larger surface area to be filled with the flavorful stuffing, ensuring every bite is infused with deliciousness. Aim for a leg of lamb that is well-marbled for maximum tenderness and flavor. If you can only find a bone-in leg, you can ask your butcher to butterfly it for you, or carefully do it yourself at home (instructions can be easily found online).
• 2 tablespoons Olive Oil: Extra virgin olive oil is preferred for its rich flavor and health benefits. It’s used for searing the lamb and adding moisture during roasting.
• 4 cloves Garlic, minced: Garlic is a foundational flavor in this dish, adding a pungent and savory note that complements both the lamb and the stuffing. Freshly minced garlic is always recommended for the best flavor.
• 2 tablespoons Fresh Rosemary, chopped: Rosemary brings a distinctive piney and aromatic flavor that pairs beautifully with lamb. Fresh rosemary is essential for its vibrant taste. If you must use dried, use about 2 teaspoons, but fresh is highly recommended.
• 1 tablespoon Fresh Thyme, chopped: Thyme adds a slightly earthy and lemony flavor that enhances the overall herbaceous profile of the dish. Like rosemary, fresh thyme is superior in flavor. If substituting with dried, use about 1 teaspoon.
• 1 teaspoon Salt: Kosher salt or sea salt is recommended for seasoning. Salt enhances the flavors of all the ingredients and is crucial for bringing out the best in the lamb.
• 1 teaspoon Black Pepper, freshly ground: Freshly ground black pepper offers a more robust and aromatic flavor than pre-ground pepper. It adds a subtle spice and depth to the seasoning.

For the Spinach and Pine Nut Stuffing:

• 1 tablespoon Olive Oil: Used for sautéing the aromatics and spinach for the stuffing.
• 1 large Yellow Onion, finely chopped: Onion forms the aromatic base of the stuffing, adding sweetness and depth of flavor as it caramelizes while sautéing. Yellow onions are a good all-purpose choice.
• 4 cloves Garlic, minced: More garlic! It intensifies the savory notes of the stuffing and complements the other flavors beautifully.
• 10 ounces Fresh Spinach, roughly chopped: Fresh spinach provides a vibrant green color, earthy flavor, and a healthy dose of nutrients to the stuffing. Baby spinach is a convenient option as it’s already pre-washed and tender. Make sure to roughly chop it so it mixes evenly into the stuffing.
• ½ cup Pine Nuts, toasted: Pine nuts bring a delightful buttery and nutty flavor and a satisfying crunch to the stuffing. Toasting them enhances their flavor significantly. You can toast them in a dry pan over medium heat, stirring frequently until lightly golden and fragrant, or in the oven at 350°F (175°C) for 5-7 minutes. Watch them closely as they can burn easily.
• ½ cup Breadcrumbs, Panko or Italian seasoned: Breadcrumbs act as a binder in the stuffing, helping to hold it together and adding a pleasant texture. Panko breadcrumbs will provide a lighter, crispier texture, while Italian seasoned breadcrumbs will add extra flavor. You can also use regular breadcrumbs if preferred.
• ½ cup Parmesan Cheese, grated: Parmesan cheese adds a salty, savory, and umami-rich flavor to the stuffing. Freshly grated Parmesan is always best for flavor and texture. Pecorino Romano is a stronger flavored alternative if you prefer a more intense cheese flavor.
• ¼ cup Fresh Parsley, chopped: Fresh parsley adds a bright, herbaceous, and slightly peppery flavor to the stuffing, balancing the richness of the other ingredients. Flat-leaf parsley (Italian parsley) is recommended for its bolder flavor.
• 1 large Egg, lightly beaten: The egg acts as a binder, helping to hold all the stuffing ingredients together and creating a cohesive mixture that won’t fall apart during cooking.
• Salt and Black Pepper, to taste: Seasoning is crucial! Taste the stuffing mixture and adjust salt and pepper as needed to ensure it’s well-seasoned before stuffing the lamb.

Optional: For Serving & Garnish:

• Fresh Rosemary sprigs: For garnish, adding a touch of elegance and reinforcing the rosemary flavor.
• Lemon wedges: For serving, a squeeze of lemon juice brightens the dish and cuts through the richness of the lamb.
• Red Wine Jus or Gravy: For serving, a flavorful sauce can elevate the dish to another level. A simple red wine jus or a savory gravy would pair beautifully with the lamb.

Instructions

Now that you’ve gathered all your ingredients, let’s embark on the journey of creating this delectable Spinach- and Pine Nut-Stuffed Leg of Lamb. Follow these step-by-step instructions carefully for a guaranteed success:

Step 1: Prepare the Lamb

1. Butterfly the Lamb (if needed): If your leg of lamb is not already butterflied, lay it flat on a cutting board with the thicker side facing you. Using a sharp knife, start cutting horizontally along the thicker side, spiraling outwards like you are unrolling a jelly roll. Be careful not to cut all the way through; you want to create a single, flat piece of meat. If you are unsure, ask your butcher to butterfly it for you.
2. Season the Lamb: In a small bowl, combine the 2 tablespoons of olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and freshly ground black pepper. Mix well to create a flavorful marinade.
3. Marinate the Lamb (Optional but Recommended): Rub the marinade all over the butterflied leg of lamb, ensuring both sides are thoroughly coated. Place the lamb in a resealable plastic bag or a shallow dish, cover, and refrigerate for at least 2 hours, or preferably overnight. Marinating allows the flavors to penetrate the lamb, resulting in a more flavorful and tender final dish. If you are short on time, even 30 minutes of marinating will make a difference.

Step 2: Prepare the Spinach and Pine Nut Stuffing

1. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
2. Wilt the Spinach: Add the roughly chopped fresh spinach to the skillet. Cook, stirring frequently, until the spinach wilts down significantly and releases its moisture. This will only take a few minutes. Continue cooking until most of the moisture has evaporated. Press out any excess moisture from the spinach using a spoon or spatula.
3. Combine Stuffing Ingredients: Remove the skillet from the heat and transfer the wilted spinach mixture to a large bowl. Add the toasted pine nuts, breadcrumbs, grated Parmesan cheese, chopped fresh parsley, and lightly beaten egg to the bowl.
4. Mix and Season the Stuffing: Mix all the stuffing ingredients together thoroughly until well combined. Season the stuffing mixture with salt and pepper to taste. It’s important to taste and adjust seasoning at this stage to ensure the stuffing is flavorful.

Step 3: Stuff and Roast the Leg of Lamb

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Stuff the Lamb: Lay the marinated butterflied leg of lamb flat on a cutting board, with the inside facing up. Spread the spinach and pine nut stuffing evenly over the surface of the lamb, leaving a small border around the edges.
3. Roll and Tie the Lamb: Carefully roll the lamb up tightly, starting from one of the shorter ends, like a jelly roll. Use kitchen twine to tie the lamb securely at several intervals (about every 2-3 inches) to help it hold its shape during roasting. Tucking in the ends as you roll can also help keep the stuffing inside.
4. Sear the Lamb (Optional but Recommended for Flavor and Appearance): Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the stuffed and tied leg of lamb on all sides until nicely browned, about 2-3 minutes per side. Searing adds depth of flavor and color to the lamb. If you skip searing, you can place the lamb directly onto a roasting rack in a roasting pan.
5. Roast the Lamb: Place the skillet (or transfer the lamb to a roasting rack in a roasting pan) in the preheated oven. Roast for approximately 1 hour and 15 minutes to 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part of the lamb (avoiding the stuffing) registers 135°F (57°C) for medium-rare, 140°F (60°C) for medium, or 145°F (63°C) for medium-well. Roasting time will vary depending on the size and thickness of your lamb and your oven.
6. Rest the Lamb: Once the lamb reaches your desired internal temperature, remove it from the oven. Tent it loosely with foil and let it rest for at least 15-20 minutes before carving. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. The internal temperature will continue to rise slightly during resting (carry-over cooking).

Step 4: Carve and Serve

1. Remove Twine: Before carving, carefully remove the kitchen twine from the roasted leg of lamb.
2. Carve the Lamb: Slice the stuffed leg of lamb into thick slices, revealing the beautiful spiral of lamb and spinach stuffing.
3. Serve: Arrange the slices on a serving platter. Garnish with fresh rosemary sprigs, if desired. Serve immediately with your choice of side dishes and sauces (see “How to Serve” section below). Offer lemon wedges on the side for those who enjoy a squeeze of citrus.

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients, portion sizes, and cooking methods.)

Serving Size: Approximately 4-6 ounces of cooked lamb and stuffing

Servings Per Recipe: 8-10 servings

Approximate Calories Per Serving: 450-550 calories

Approximate Breakdown (per serving):

• Protein: 40-50 grams
• Fat: 25-35 grams (varies depending on lamb cut and trim)
• Carbohydrates: 10-15 grams

This dish is a good source of protein, iron, and vitamins from the spinach and lamb. However, it is also moderately high in fat due to the lamb and olive oil. Portion control is recommended for those watching their calorie or fat intake.

Preparation Time

• Prep Time: 45-60 minutes (includes butterflying, marinating, and stuffing preparation)
• Cook Time: 1 hour 15 minutes to 1 hour 45 minutes (roasting time)
• Resting Time: 15-20 minutes
• Total Time: Approximately 2 hours 15 minutes to 3 hours (including resting and optional marinating time)

While the total time may seem a bit lengthy, much of it is hands-off roasting and resting time. The active preparation is manageable, and the impressive result is well worth the effort.

How to Serve

Spinach- and Pine Nut-Stuffed Leg of Lamb is a versatile dish that can be paired with a variety of sides and accompaniments to create a complete and memorable meal. Here are some serving suggestions:

Side Dishes:

• Roasted Vegetables:
  • Roasted Root Vegetables: Carrots, parsnips, potatoes, and sweet potatoes roasted with herbs like rosemary and thyme complement the lamb beautifully.
  • Asparagus: Roasted or grilled asparagus with a drizzle of olive oil and lemon juice provides a fresh and vibrant side.
  • Brussels Sprouts: Roasted Brussels sprouts with balsamic glaze or crispy bacon offer a slightly bitter and savory counterpoint.
  • Green Beans: Sautéed or roasted green beans with garlic and almonds are a classic and simple side.
• Potatoes:
  • Roasted Garlic Potatoes: Crispy on the outside and fluffy on the inside, roasted garlic potatoes are always a crowd-pleaser.
  • Creamy Mashed Potatoes: Classic mashed potatoes provide a comforting and rich accompaniment.
  • Scalloped Potatoes: Elegant and decadent, scalloped potatoes are a special occasion side.
• Salads:
  • Arugula Salad with Lemon Vinaigrette: A peppery arugula salad with a bright lemon vinaigrette cuts through the richness of the lamb.
  • Mediterranean Salad: A fresh salad with tomatoes, cucumbers, olives, feta cheese, and a lemon-herb dressing complements the Mediterranean flavors of the stuffing.
• Grains:
  • Quinoa or Couscous: Fluffy quinoa or couscous, perhaps tossed with herbs and lemon zest, provides a lighter side option.
  • Risotto: A creamy risotto, such as Parmesan risotto or mushroom risotto, can be a more substantial and luxurious side.

Sauces and Gravies:

• Red Wine Jus: A classic red wine reduction sauce elevates the lamb to a gourmet level.
• Rosemary Gravy: A gravy infused with rosemary complements the herbs in the lamb and stuffing.
• Mint Sauce or Jelly: Traditional accompaniments for lamb, mint sauce or jelly offer a refreshing and slightly sweet contrast.
• Garlic Aioli: A creamy garlic aioli adds a rich and flavorful dipping sauce for the lamb.

Wine Pairings:

• Red Wine:
  • Cabernet Sauvignon: A full-bodied Cabernet Sauvignon pairs well with the richness of the lamb.
  • Merlot: A softer Merlot is another good choice, especially if you prefer a less tannic red wine.
  • Pinot Noir: A lighter-bodied Pinot Noir can also work, especially if you prefer a more elegant and nuanced pairing.
  • Chianti Classico: An Italian Chianti Classico complements the Mediterranean flavors of the stuffing.

Occasions:

• Holidays: Perfect for Easter, Christmas, Thanksgiving, or any special holiday gathering.
• Dinner Parties: Impress your guests with this show-stopping centerpiece for a dinner party.
• Special Occasions: Celebrate birthdays, anniversaries, or other milestones with this gourmet meal.
• Sunday Supper: Elevate your Sunday supper with this flavorful and satisfying dish.

Additional Tips for Perfect Spinach- and Pine Nut-Stuffed Leg of Lamb

To ensure your Spinach- and Pine Nut-Stuffed Leg of Lamb turns out perfectly every time, here are five essential tips:

1. Don’t Overstuff: While it’s tempting to pack in as much stuffing as possible, avoid overstuffing the lamb. Overstuffing can cause the lamb to burst open during roasting, and the stuffing may not cook through properly. Spread the stuffing evenly and leave a little room for expansion. Securely tie the lamb to help contain the stuffing.
2. Toast the Pine Nuts: Toasting the pine nuts is crucial for enhancing their flavor and texture. Raw pine nuts can be bland and soft. Toasting them in a dry pan or oven brings out their buttery, nutty flavor and gives them a pleasant crunch that adds a delightful contrast to the soft stuffing.
3. Use a Meat Thermometer: Investing in a meat thermometer is the best way to ensure your lamb is cooked to your desired level of doneness. Insert the thermometer into the thickest part of the lamb, avoiding the stuffing, to get an accurate reading. Different levels of doneness (medium-rare, medium, medium-well) have different internal temperature ranges, so consult a meat temperature chart for guidance.
4. Rest the Lamb Properly: Resting the lamb after roasting is not optional; it’s essential for achieving a juicy and tender roast. During roasting, the juices in the meat are drawn to the center. Resting allows these juices to redistribute throughout the lamb, resulting in a more flavorful and moist final product. Tent the lamb loosely with foil and allow it to rest for at least 15-20 minutes before carving.
5. Make-Ahead Tips: To streamline the preparation process, you can prepare components of the dish in advance. The spinach and pine nut stuffing can be made a day ahead and stored in the refrigerator. You can also marinate the lamb overnight. On the day of cooking, all you need to do is stuff, roll, tie, and roast the lamb. This makes it easier to manage when entertaining or cooking for a larger group.

Frequently Asked Questions (FAQ)

Here are some frequently asked questions about making Spinach- and Pine Nut-Stuffed Leg of Lamb:

Q1: Can I use bone-in leg of lamb for this recipe?

A: Yes, you can use a bone-in leg of lamb, but it will require more effort to butterfly and stuff. You can ask your butcher to butterfly it for you, or carefully debone and butterfly it yourself. Keep in mind that bone-in lamb may take slightly longer to cook.

Q2: Can I substitute other nuts for pine nuts?

A: Absolutely! If you don’t have pine nuts or prefer other nuts, you can substitute them with other nuts like walnuts, pecans, or almonds. Toast them in the same way as pine nuts to enhance their flavor. Walnuts and almonds offer a slightly more robust flavor, while pecans have a sweeter note.

Q3: What if I don’t have fresh spinach? Can I use frozen spinach?

A: Yes, you can use frozen spinach if fresh spinach is unavailable. Thaw the frozen spinach completely and squeeze out as much excess moisture as possible before sautéing it. Frozen spinach may have a slightly less vibrant color and texture than fresh spinach, but it will still work well in the stuffing.

Q4: How do I store leftovers of Spinach- and Pine Nut-Stuffed Leg of Lamb?

A: Store leftover stuffed leg of lamb in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until heated through. Slicing the lamb before reheating can help it reheat more evenly.

Q5: Can I make this recipe ahead of time and reheat it later?

A: While it’s best served fresh, you can prepare the stuffed and tied leg of lamb a few hours ahead of time and keep it refrigerated until ready to roast. However, it’s not recommended to fully cook and then reheat the entire stuffed leg of lamb, as the lamb may become dry. If you need to do some advance prep, focus on making the stuffing and marinating the lamb ahead of time, and then roast it closer to serving time.

This Spinach- and Pine Nut-Stuffed Leg of Lamb is more than just a recipe; it’s an invitation to create a memorable culinary experience. With its blend of rich flavors, delightful textures, and impressive presentation, it’s sure to become a cherished dish for your family and friends, just as it has become for mine. Enjoy the journey of creating this masterpiece and the joy of sharing it with those you love!

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