Ingredients

The following ingredients have 4 Servings
  • 4 lb boneless leg of lamb
  • 1 cup chopped Portobella mushrooms
  • 1 cup pine-nuts (chopped)
  • 2 cups fresh spinach leaves (washed and chopped)
  • 3 oz fontina cheese (grated)
  • 1/4 cup vegetable oil

Instruction

  • Preheat the oven to 325°F.
  • Slice off the narrower end of the leg of lamb. Butterfly the roast by putting your non-dominant hand on top to hold it in place. Slice the roast to a 1-inch thickness, rolling it toward you as you go until you've sliced it into one flat piece.
  • Drizzle oil on both sides of the meat and sprinkle with salt and pepper.
  • Using a food processor, chop the mushrooms, cheese, spinach, and pine nuts. Add enough oil to just bind the ingredients together.
  • Spoon the filling onto the flat piece of lamb. Leave a gap to the edge. Roll the meat tightly, but not so tightly that you lose the filling. Tie the roll together with cooking string.
  • Put the rolled lamb roulade on a rack set in a roasting pan seam side down. Roast for 40 to 50 minutes or until an instant-read thermometer reads 130°F. Remove the lamb from the oven and let it rest for 15 to 30 minutes. You don't have to cover it.
  • Remove the string, and slice the roulade.