Description
Succulent Mediterranean lamb celebrates spring’s bounty with herbal notes dancing across tender meat. Rustic Italian countryside flavors invite diners to savor each delicate, aromatic bite.
Ingredients
Scale
Main Protein:
- 1 (5-pound/2.27 kg) boned leg of lamb, butterflied
Stuffing Ingredients:
- 5 ounces (142 g) baby spinach, chopped
- ½ cup (60 g) chopped walnuts
- ¾ cup (120 g) raisins
- 6 cloves garlic, minced
- 4 sprigs fresh rosemary, chopped
- ½ cup (120 ml) whole-grain mustard
Seasoning and Garnish:
- 4 tablespoons (60 ml) olive oil, divided
- 1 ½ teaspoons kosher salt, divided
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ⅓ cup (15 g) panko breadcrumbs
- ⅓ cup (15 g) fresh Italian parsley, chopped
- 1 teaspoon lemon zest
- 1/8 teaspoon salt
Instructions
- Preheat the culinary workspace to a moderate temperature, creating an ideal environment for roasting the succulent lamb. Activate aromatic elements by gently sautéing fragrant garlic, robust rosemary, and vibrant red pepper flakes in a well-seasoned skillet.
- Introduce chopped walnuts to the sizzling pan, allowing them to develop a delicate golden hue. Incorporate fresh spinach, watching it transform and collapse into a verdant landscape. Integrate sweet raisins, creating a complex flavor profile that will elevate the lamb’s interior.
- Unfurl the butterflied lamb across the preparation surface, revealing its canvas-like texture. Layer a thin coat of tangy mustard, ensuring complete coverage to enhance moisture and flavor absorption. Distribute the prepared spinach mixture evenly, leaving strategic margins for secure rolling.
- Carefully transform the lamb into a compact cylindrical form, using culinary precision to maintain structural integrity. Secure the rolled masterpiece with butchers twine, creating neat intervals that will preserve its shape during cooking.
- Ignite a heavy-bottomed skillet with a drizzle of olive oil, creating a searing environment. Rotate the lamb methodically, developing a rich, caramelized exterior that seals in the internal moisture and aromatics.
- Transfer the lamb to a roasting vessel, allowing gentle heat to permeate and transform the meat. Monitor the internal temperature with precision, aiming for a perfect medium-rare doneness that promises tender, juicy results.
- While the lamb rests, craft a vibrant gremolata by toasting panko breadcrumbs until they reach a golden, crisp perfection. Fold in fresh parsley, bright lemon zest, and a whisper of red pepper flakes to create a zesty finishing touch.
- After a brief repose, slice the lamb into elegant medallions, revealing the intricate spiral of herbs and nuts within. Garnish generously with the crisp, herbaceous gremolata, presenting a dish that celebrates springtime’s culinary elegance.
Notes
- Customize the filling by substituting spinach with kale or Swiss chard for a different nutrient profile and slightly earthier taste.
- Swap walnuts with pine nuts or almonds to accommodate nut allergies or personal preferences while maintaining a similar textural crunch.
- For a leaner version, choose a trimmed leg of lamb with minimal fat, which reduces overall calorie content without compromising tenderness.
- Make this dish gluten-free by using gluten-free breadcrumbs in the gremolata and ensuring all ingredients meet dietary restrictions.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 490
- Sugar: 10g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg