This Easy Leg of Lamb Roulade Recipe may look fancy, but it’s quick to prepare. There’s no better way to make people feel special than serving them this beautiful Roasted Lamb Roulade. It’s perfect even for those who claim they don’t like lamb—it’ll change their minds, guaranteed!
With entertaining in mind, I hope this Lamb Roulade recipe inspires you to either try lamb or give this recipe a shot. It looks fancy, but it’s one of those dishes that’s sure to impress without much effort.
You can take all the credit and don’t even have to admit how easy it is. We served our Savory Vegetable Lamb Soup as a second course, but this roulade is so simple and delicious for any occasion. This finger-friendly lamb appetizer is perfect year-round. If you give it a try, let me know how you like it!
Provencal Lamb Roulade Recipe
Ingredients
- 4 lb Boneless leg of lamb
Filling:
- 1 cup chopped Portobella mushrooms
- 1 cup chopped Pine nuts
- 2 cups fresh Spinach leaves washed and chopped
- 3 oz grated Fontina cheese
- 1/4 cup Vegetable oil
Instructions
- Preheat your oven to 325°F (165°C).
- Begin by preparing the lamb: Trim off the narrower end of the leg. To butterfly the roast, lay it flat and carefully slice through the meat horizontally to create a flat, even surface about 1-inch thick.
- Drizzle oil over both sides of the lamb and season generously with salt and pepper.
- For the filling, use a food processor to chop the mushrooms, pine nuts, spinach, and grated Fontina cheese until finely minced. Add just enough oil to bind the mixture together.
- Spread the filling evenly over the flattened lamb, leaving a small border around the edges. Roll up the lamb tightly, making sure not to squeeze out the filling. Secure the roll by tying it with kitchen twine at intervals.
- Place the rolled lamb roulade on a rack in a roasting pan with the seam side facing down. Roast in the preheated oven for 40 to 50 minutes, or until an instant-read thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare.
- Once cooked, remove the lamb from the oven and allow it to rest for 15 to 30 minutes before slicing. There’s no need to cover it during this resting period.
- Carefully remove the kitchen twine and slice the roulade into rounds to serve.
Notes
- Perfect Slice: To ensure neat slices, let the lamb rest after cooking. This allows the juices to redistribute, keeping the slices juicy and intact.
- Custom Fillings: Experiment with different fillings like sun-dried tomatoes, herbs, or even feta cheese to customize flavors to your liking.
- Prep Ahead: Prepare the lamb roulade up to the rolling stage ahead of time. Store it wrapped in plastic wrap in the refrigerator until ready to roast for a stress-free dinner prep.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 820 kcal |
| Carbohydrates | 5g |
| Protein | 38g |
| Fat | 72g |
| Cholesterol | 155mg |
| Sodium | 235mg |
| Fiber | 1g |
| Calcium | 122mg |
Can I Use a Different Cut of Meat Instead of Lamb For This Recipe?
Yes, you can substitute lamb with beef or pork if you prefer. However, keep in mind that the cooking times may vary depending on the cut of meat you choose. Lamb is traditionally used in Provencal cuisine for its tender texture and flavour.
How Do I Secure the Roulades Without Kitchen Twine?
If you don’t have kitchen twine, you can use toothpicks or skewers to secure the roulades before searing and roasting. Just be sure to remove them before serving to avoid any accidents.
Can I Prepare These Roulades Ahead of Time?
Yes, you can assemble the roulades a few hours in advance and keep them covered in the refrigerator until ready to cook. This can enhance the flavours as the ingredients marinate together. Just remember to adjust the cooking time slightly if cooking directly from chilled.