Description
Tender rolled lamb packed with mushrooms, herbs, and pine nuts—rustic French flavor with an elegant presentation.
Ingredients
- Boneless lamb leg (butterflied)
- Mushrooms
- Fresh spinach
- Garlic
- Pine nuts
- Parmesan cheese (grated)
- Fresh thyme
- Fresh parsley
- Dijon mustard
- Olive oil
- Salt
- Black pepper
Instructions
- Preheat oven to 400°F and line a roasting pan.
- Sauté mushrooms and garlic in olive oil until golden; stir in spinach to wilt.
- Remove from heat; mix in pine nuts, Parmesan, thyme, and parsley.
- Lay lamb flat, season generously, and spread filling evenly over the surface.
- Roll tightly and tie with kitchen twine; brush with Dijon and olive oil.
- Roast 45–55 minutes until medium-rare to medium; rest 10 minutes.
- Slice into rounds and serve warm.
Notes
- Ensure the lamb is butterflied evenly for even cooking.
- Let the roulade rest before slicing to retain juices.
- Adjust seasoning according to taste.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg