Easy Leg of Lamb Roulade Recipe combines the deep flavor of lamb with a rich smooth filling of cheese, pinenuts, mushrooms, and spinach.
Prep Time 20mins
Cook Time 40mins
Resting time 20mins
Total Time 1hr20mins
Author Julie Menghini
4lbboneless leg of lamb
1cupchopped Portobella mushrooms
2cupsfresh spinach leaveswashed and chopped
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.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.