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🍽️ Juicy Lamb Roast with Spinach Filling

652 kcal · 30 min · 4 servings

Juicy Lamb Roast with Spinach Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the lamb meat under cold water and then pat it completely dry with a kitchen towel.
  2. 2. Carefully cut an opening into the meat to create a pocket for the filling.
  3. 3. Wash the spinach thoroughly and remove the thick stems.
  4. 4. Place the damp leafy greens in a pot and heat them over medium temperature until they have wilted.
  5. 5. Transfer the spinach to a colander, let it drain well, and then chop it finely.
  6. 6. Peel the garlic and press it through a garlic press.
  7. 7. Mix the garlic with olive oil and lemon juice to create a marinade.
  8. 8. Brush the inside of the meat pocket with this garlic mixture.
  9. 9. Mix the chopped spinach with grated cheese and pine nuts.
  10. 10. Season the filling with salt and pepper to taste.
  11. 11. Stuff the spinach mixture into the meat pocket and secure the opening tightly with kitchen twine.
  12. 12. Peel the potatoes, wash them, and pat them dry as well.
  13. 13. Cut the potatoes in half lengthwise.
  14. 14. Place the potato halves cut-side down on a lightly greased baking sheet.
  15. 15. Brush the potatoes with two tablespoons of oil.
  16. 16. Bake the potatoes in the oven for about 40 minutes.
  17. 17. Peel the carrots and slice them into round pieces.
  18. 18. Add the carrot slices to the lamb roast when there are 30 minutes left in the cooking time.
  19. 19. Remove the finished lamb roast from the oven and wrap it in aluminum foil.
  20. 20. Let the meat rest for 10 minutes to allow the juices to distribute.
  21. 21. Slice the roast into even pieces before serving.
  22. 22. Serve the meat slices together with the oven potatoes and carrots.

Nutrition per serving