Stuffed Leg of Lamb with Raisins, Spinach and Pine Nuts

A stuffed leg of lamb is an easy way to serve an elegant meal for Easter or any other special occasion. This version is filled with spinach, pine nuts and naturally sweet raisins. Sponsored by Sun-Maid Raisins.

Lamb is one of those meats where you either love it or hate it. Coming from a Persian family, I grew up eating lamb so I am definitely in the love-it category. My kids are also big fans, so I do my best to prepare it as often as I can.

A classic lamb dinner is common for Easter, so it is easy to find it on sale this time of year. My husband loves grilling a bone-in leg of lamb, but today I am sharing one of my other favorite ways of serving a boneless version.

My family does not celebrate Easter, but that doesn’t mean that I do not appreciate the holiday or find it beautiful. I hold the same sentiment for Passover.

What makes this recipe so awesome

So whether you are preparing a lamb feast for a holy holiday or just because, a stuffed leg of lamb will certainly be a crowd pleaser. You can stuff any roast with any of your favorite flavor combinations.

The stuffing I have prepared for this recipe is inspired by my obsession with Mediterranean flavors: raisins, spinach, basil, garlic and pine nuts. The raisins offer a touch of sweet and compliments the lamb beautifully.

This might seem like an intimidating recipe to prepare, but it is really very doable – even for a novice cook. A boneless leg of lamb is easy enough to find in your grocery store, but you can always ask your butcher to debone it if you only find a bone-in version.

Once deboned, you will find that the lamb is not perfectly flat and you will also discover that it is covered in large chunks of fat. You certainly don’t want to find large pockets of fat while you are eating your stuffed leg of lamb, so you need to remove the fat and sinews as best as you can.

In my video, I show you how to trim the lamb as well as how to use a knife to further flatten any large chunks of meat. You can also cover the meat with plastic wrap and use a meat mallet to even out and flatten the meat more. Even layers of meat means that your stuffed leg of lamb will cook evenly.

I also have another stuffed lamb recipe: butterflied leg of lamb stuffed with mushrooms, onions and herbs.

Ingredients you need

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• Boneless leg of lamb: You can also buy a leg of lamb and debone it yourself.
• Pine nuts: If you are not a fan of pine nuts, you can also use chopped walnuts.
• Garlic: You can also use shallots.
• Fresh spinach: You can also use frozen spinach. Just thaw and squeeze out excess water before laying across the leg of lamb. No sautéing is required if you use frozen spinach.
• Fresh basil: You could use dried basil, but it won’t taste the same. You can also use fresh oregano.
• Raisins
• Extra virgin olive oil
• Salt and pepper

Tools to Use

• Chef’s Knife
• Cutting board
• Mixing bowls

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Step-by-step directions

1. Heat a large pan over medium heat and add pine nuts and toast until golden, about 5 minutes, and reserve.

2. Sauté garlic until golden, about 5 minutes. Do not burn the garlic or it will taste bitter. Stir in spinach and cook until spinach starts to wilt then remove from heat. Stir in basil and reserve mixture.

3. Unwrap and unroll lamb over a large cutting board. Using a sharp knife, remove excess portions of fat over both sides of the leg of lamb. Since you are stuffing and rolling the meat, you do not want big chunks of fat.

4. Once trimmed of excess fat, examine meat. One side is typically thicker than the other. To even out the thickness of the lamb, cut horizontally into the thick portion of the meat, but do not cut completely. As you cut, open the meat flap as you would open a page in a book until the meat is flat.

If you want a thinner slab, cover with a sheet of plastic wrap and pound with a mallet until desired thickness or to help level out the lamb.

5. Season lamb with salt and pepper. Spread spinach mixture evenly over the lamb. Next spread raisins and pine nuts over spinach mixture.

6. Starting with the widest end, start rolling up the lamb into a tight package. Tie roast together lengthwise with kitchen twine, with ties running across the roast, in 2-inch intervals. Any stuffing that has fallen out, can be stuffed back into your lamb package.

7. Season outside of the lamb all over with remaining salt and pepper. Transfer lamb packed to a baking pan and rub down with olive oil. Roast in the oven at 400ºF/ 200ºC to desired doneness, until the internal temperature of a thick piece of meat in the center of the roll reaches 145°F/63ºC for medium rare, 160°F/71ºC for medium, approximately 1 to 1 ½ hours.

7. Transfer roast to cutting board and cover with foil. Allow roast to rest 10 minutes before carving.

Recipes tips and FAQs

There is no special technique to rolling your meat up. I like to start on the widest end of the lamb and slowly roll it up, tucking in any flaps of meat sticking out, like you do when you roll up a burrito.

Once rolled up, it’s time to tie it up so it will hold its shape. Kitchen twine is one of those pantry staples that you should always have on hand. Tie your lamb roast up lengthwise and crosswise in multiple areas.

Any stuffing that falls out, can be pushed back into the lamb. Once tied up, transfer your stuffed leg of lamb to a roasting pan, rub it down with some extra virgin olive oil and season with salt and pepper.

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Yield: serves 10

Stuffed Leg of Lamb with Raisins, Spinach and Pine Nuts

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A stuffed leg of lamb is an easy way to serve an elegant meal for Easter or any other special occasion. This version is filled with spinach, pine nuts and naturally sweet raisins.

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Additional Time 10 minutes

Total Time 2 hours 10 minutes

Ingredients

• ⅓ cup pine nuts
• 6 garlic cloves, crushed
• 5 ounces fresh spinach, chopped
• 1 ounce fresh basil, chopped
• ¾ cups raisins
• 2 tablespoons extra virgin olive oil
• 4 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 5-pound boneless leg of lamb

Instructions

1. Preheat oven to 400ºF/ 200ºC.
2. Heat a large pan over medium heat and add pine nuts and toast until golden, about 5 minutes, and reserve.
3. Add 1 TBS olive oil to hot pan and sauté garlic until golden, about 5 minutes. Do not burn the garlic or it will taste bitter.
4. Stir in spinach and cook until spinach starts to wilt then remove from heat.
5. Stir in basil and reserve mixture.
6. Unwrap and unroll lamb over a large cutting board.
7. Using a sharp knife, remove excess portions of fat over both sides of the leg of lamb. Since you are stuffing and rolling the meat, you do not want big chunks of fat.
8. Once trimmed of excess fat, examine meat. One side is typically thicker than the other. To even out the thickness of the lamb, cut horizontally into the thick portion of the meat, but do not cut completely. As you cut, open the meat flap as you would open a page in a book until the meat is flat.
9. If you want a thinner slab, cover with a sheet of plastic wrap and pound with a mallet until desired thickness or to help level out the lamb.
10. Season lamb with 2 teaspoon kosher salt, ½ teaspoon pepper.
11. Spread spinach mixture evenly over the lamb.
12. Next spread raisins over spinach mixture.
13. Add toasted pine nuts over raisins.
14. Starting with the widest end, start rolling up the lamb into a tight package.
15. Tie roast together lengthwise with kitchen twine, with ties running across the roast, in 2-inch intervals. Any stuffing that has fallen out, can be stuffed back into your lamb package.
16. Season outside of the lamb all over with remaining salt and pepper.
17. Transfer lamb packed to a baking pan and drizzle with 1 TBS olive oil.
18. Rub oil all over the lamb roast and place in the oven.
19. Cook until desired doneness, until the internal temperature of a thick piece of meat in the center of the roll reaches 145°F/63ºC for medium rare, 160°F/71ºC for medium, approximately 1 to 1 ½ hours.
20. Transfer roast to cutting board and cover with foil. Allow roast to rest 10 minutes before carving.

Notes

Note: Lamb can be stuffed and tied 1 day ahead. Wrap it in plastic wrap and chill in refrigerator. Bring to room temperature before roasting.

Nutrition Information:

Yield:

10

Serving Size:

1 slice
Amount Per Serving: Calories: 681Total Fat: 43gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 211mgSodium: 1093mgCarbohydrates: 11gFiber: 1gSugar: 7gProtein: 60g

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Disclosure: I did receive a stipend from Sun-Maid Raisins to develop a recipe using their raisins. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.