Stuffed roast leg of lamb

    1 hour 15 min

    This is a delicious recipe for roast leg of lamb. It's rolled with spinach, goat cheese and pine nuts and then roasted. Serve for special occasions or Sunday lunch. It's perfect with roasted potatoes and vegetables.

    40 people made this

    Serves: 8 

    • 1 (2.25kg) boneless leg of lamb
    • salt and black pepper to taste
    • 285g fresh spinach leaves
    • 175g goat cheese or more if needed
    • 2 teaspoons pine nuts
    • 1 kitchen twine
    • 125g plain flour
    • 1 tablespoon salt
    • 1 tablespoon ground black pepper
    • 1 teaspoon dried thyme
    • 1 teaspoon fennel seeds
    • 1 tablespoon sesame oil

    Prep:35min  ›  Cook:40min  ›  Ready in:1hr15min 

    1. Remove plastic netting or twine from around the leg of lamb, if any and open up the roast on a chopping board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1.25cm deep slits in the meat about 5cm apart, to help the meat lie flat. Cover the meat with a sturdy piece of cling film or a cut-apart food storage bag and pound the meat with a mallet or the edge of a small plate until the roast is about 1.75cm thick everywhere and around 25 to 35cm square.
    2. Preheat an oven to 200 C / Gas 6.
    3. Sprinkle the upper side of the meat with salt and pepper and then spread spinach leaves over the top of the roast to within 1cm of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
    4. Roll the roast up into a tight cylinder and tie the roast together with kitchen twine at 5cm intervals. It's okay if a little stuffing protrudes from the sides of the roast.
    5. In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme and the fennel seeds and press the tied roast firmly into the flour mixture to coat all sides.
    6. Heat the sesame oil in a heavy oven-safe or cast-iron frying pan over medium-high heat until the oil shimmers and sear all sides of the roast, including the ends, to a golden brown colour. Lay the roast into the frying pan, place into the preheated oven and roast to your desired degree of doneness or an internal temperature of 65 degrees C for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of foil and allow to rest in a warm area 10 to 15 minutes before slicing.

    How to roast lamb

    Watch our video to see how easy it is to roast lamb to perfection. Watch now!

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    Reviews in English (26)


    Fantastic recipe! Would've given it a 5 if I didn't find it a bit bland too, so instead of fennel I used my old "cure all" Montreal Steak Spice, on the outside. Perfect!  -  26 Oct 2010  (Review from Allrecipes US | Canada)


    I cooked this last night and it turned out beautiful and tasted great. Got wonderful compliments. I softened the goat cheese and stirred in some fresh rosemary, thyme, parslel, and a couple minced garlic cloves before spreading it onto the spinach. Also used Lawry's Seasoned Pepper in the flour mixture and put more on the surface before baking. I think this gave it more of the flavor that some reviewers were missing. All in all, a wonderful recipe and I'm so glad I found it!!! (Most of us "tweak" everything a bit......doesn't mean the original wouldn't have been great, too.)  -  06 May 2012  (Review from Allrecipes US | Canada)


    I eat lamb, and this looks amazing. I paired this with red skin mashed potatoes. I opted out on the fennel and used rosemary instead. I'm just not a big fan of fennel seeds.  -  12 Nov 2009  (Review from Allrecipes US | Canada)