Are you looking for delicious and easy dinner recipes to reinvigorate your weekly meal plan? This easy lamb roulade has only 5 ingredients and makes the perfect mid-week meal.
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Prep Time: 5 minutes
Cook Time: 30 minutes
120g fresh goat cheese
2 250g lamb loins
2-3 Tablespoons olive oil
120g baby spinach
1 Tablespoon chopped or minced garlic
1. Heat 2 Tablespoon olive oil in a sauté pan over medium high heat.
2. Add the garlic and sauté for 10 seconds then add the spinach and sauté until the spinach is lightly wilted.
3. Set aside to cool.
4. Butterfly the lamb loins until they lay flat.
5. Season the loin with salt and pepper.
6. Squeeze the excess water from the spinach and spread evenly over the lamb loin.
7. Split the goat cheese lengthwise into four equal portions. (If you have it on hand, cream cheese could be used, but goat cheese is a healthier alternative to with almost twice as much protein and half the fat and cholesterol of regular cream cheese.)
8. Place 2 pieces of the goat cheese end to end on each prepared lamb loin.
Tightly roll the loins and truss with butcher’s string. (String works best, but other options such as toothpicks will work in a pinch.)
9. Preheat oven to 170°G.
10. In a large sauté pan, heat olive oil over medium high heat and sear each loin for 3-4 minutes on all sides. (Do not skip this step. Searing the meat caramelises the sugars and browns the proteins in lamb, resulting in more appealing colour and flavour.)
11. Roast lamb loins in the oven for 10 -12 minutes until an internal temperature of 120°F is reached. (Be mindful that you do not overcook. Lamb should be served slightly pink on the inside.)
12. Remove from the oven and let rest for 10 minutes. (Loins will continue to cook and the internal temperature will rise slightly as they rest.)
13. Remove string and slice into medallions.
14. Divide between 2 plates and serve.
Tip: Like most easy dinner recipes, the right choice of wine to compliment can elevate the meal to an even greater gourmet experience. A nice red wine such as Cabernet Sauvignon or Merlot pairs nicely with lamb loins.