Stuffed roast leg of lamb

Method
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

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