Provencal Lamb Roulade Recipe
This recipe brings together the rich taste of lamb with a creamy filling of cheese, pine nuts, mushrooms, and spinach. It’s a delightful blend of flavors, textures, and colors that’s perfect for a special dinner. Despite its elegant appearance, this dish is surprisingly quick to prepare. It’s a great way to show someone you care with a beautifully presented Roasted Lamb Roulade.
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.