This stuffed lamb is packed with a flavorful mix of spinach, feta, and pine nuts, making it tender and delicious. It’s seasoned with sumac for a hint of tanginess and served with a fresh yogurt dressing. A perfect dish for a special meal!
Ingredients Needed:
- 1 small onion, peeled and chopped
- 2 garlic cloves, peeled and sliced
- Olive oil, for frying
- 3 tbsp pine nuts
- 250g young spinach, washed
- 150g feta cheese, crumbled
- 1 boned saddle of lamb, about 1.75-2kg (ask your butcher to bone it for you)
- 1-2 tsp sumac, to taste
- Sea salt and freshly ground black pepper
For The Dressing:
- ½ large cucumber peeled, deseeded, and sliced into rings
- 150ml natural yogurt
- Small bunch of mint, shredded
- 1 tbsp pomegranate molasses, to taste
- Zest of 1 lemon, squeeze of lime
How To Make Stuffed Lamb with Spinach and Pine Nuts Recipe?
- Prepare the filling: Heat a pan over medium heat with some olive oil. Sauté the onion and garlic for about 5 minutes until soft. Season with salt and pepper, then add the pine nuts and cook for another minute until golden. Stir in the spinach and cook until wilted. Remove from heat and mix in the feta cheese. Let it cool slightly.
- Stuff and roll the lamb: Lay the saddle of lamb flat, flesh side up. Season with salt, pepper, and sumac. Spread the spinach mixture in the center. Use the inner fillets of the meat to help hold the filling in place. Roll the lamb tightly around the stuffing and tie it with kitchen string. Season the outside and chill for at least 30 minutes or overnight.
- Cook the lamb: Preheat the oven to 190°C. Heat a roasting tray on the hob with a little oil. Brown the lamb on all sides for about 10 minutes. Transfer to the oven and roast for 45-55 minutes, depending on how pink you like it. Remove and let it rest before slicing.
- Make the dressing: Mix the yogurt, cucumber, mint, pomegranate molasses, lemon zest, and lime juice in a bowl. Add a little salt and mix well.
- Serve: Slice the rested lamb thickly and serve hot or at room temperature with the yogurt dressing on the side.
Recipe Tips:
- Sauté the onions and garlic properly: Cook them until soft and slightly golden to bring out their sweetness. This adds more flavor to the stuffing.
- Let the stuffing cool before using: If the filling is too warm, it can make the lamb harder to roll and may cause it to lose its shape while roasting.
- Tie the lamb securely but not too tight: If tied too loosely, the stuffing may fall out. If tied too tightly, the meat won’t cook evenly. Use kitchen string at even intervals to hold it together.
- Brown the lamb on all sides before roasting: This step is important for sealing in juices and adding a rich, caramelized crust to the meat.
- Rest the lamb before slicing: Letting the lamb rest for at least 10 minutes after cooking keeps the juices inside, making each slice tender and moist.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover stuffed lamb cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: Wrap the cooked and cooled lamb tightly in plastic wrap and then in foil to prevent freezer burn. Store it in the freezer for up to 2 months.
- Reheat: Heat a pan over low heat, add a splash of water or broth, and gently reheat the lamb slices for a few minutes, turning occasionally until warmed through.
Nutrition Facts:
- Calories: 420 kcal
- Total Fat: 27g
- Saturated Fat: 10g
- Cholesterol: 110mg
- Sodium: 450mg
- Potassium: 550mg
- Total Carbohydrate: 8g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 38g
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