Lamb and Fresh Goat Cheese Roulade

Ready in : 45 mins

The recipe Lamb and Fresh Goat Cheese Roulade is ready in about 45 minutes and is definitely a great gluten free option for lovers of European food. This recipe makes 6 servings with 373 calories, 17g of protein, and 33g of fat each. For $1.97 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up cooking oil, salt and pepper to season, garlic, and a few other things to make it today. 74 people were glad they tried this recipe. It is brought to you by Foodista. It works well as a budget friendly main course. Overall, this recipe earns a good spoonacular score of 65%.

Diets

GLUTEN FREE

Ingredients

goat cheese

4 oz

lamb loins

16 ounce

olive oil

2 tablespoons

baby spinach

4 oz

garlic

1 tablespoon

cooking oil

3 tablespoons

salt and pepper to season

6 servings

Cooking in Steps

1
Heat 2 tbsp. olive oil in a saut pan over medium high heat.

olive oil

frying pan
2
Add the garlic and saut for 10 seconds then add the spinach and saut only until the spinach wilts.

spinach

garlic
3
Set aside to cool.
4
Lay out the lamb loin and butterfly to create a flat piece about 6 inches wide.

lamb loin
5
Season the loin with salt and pepper.

salt and pepper
6
Squeeze the excess water from the spinach and spread evenly over the lamb loin.

lamb loin

spinach

water
7
Split the goat cheese in half lengthwise and then in half again to create 4 lengthwise quarters.

goat cheese
8
Place 2 quarters end to end on each prepared lamb loin.

lamb loin
9
Roll and truss each prepared loin.

roll
10
Preheat oven to 375F.

oven
11
In a large saut pan, heat cooking oil over medium high heat and sear each loin for 3-4 minutes on all sides.

cooking oil

frying pan
12
Roast lamb loins in the oven for 10 -12 minutes until an internal temperature of 120F is reached.

lamb

oven
13
Remove from the oven and let rest for 10 minutes.

oven
14
Remove string and slice into medallions.
15
Divide among 2 plates and serve.

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Lamb and Fresh Goat Cheese Roulade

Diets

GLUTEN FREE

Ingredients

goat cheese

4 oz

lamb loins

16 ounce

olive oil

2 tablespoons

baby spinach

4 oz

garlic

1 tablespoon

cooking oil

3 tablespoons

salt and pepper to season

6 servings

Cooking in Steps

1 Heat 2 tbsp. olive oil in a saut pan over medium high heat.

olive oil

2 Add the garlic and saut for 10 seconds then add the spinach and saut only until the spinach wilts.

spinach

garlic

3 Set aside to cool.

4 Lay out the lamb loin and butterfly to create a flat piece about 6 inches wide.

lamb loin

5 Season the loin with salt and pepper.

salt and pepper

6 Squeeze the excess water from the spinach and spread evenly over the lamb loin.

lamb loin

spinach

water

7 Split the goat cheese in half lengthwise and then in half again to create 4 lengthwise quarters.

goat cheese

8 Place 2 quarters end to end on each prepared lamb loin.

lamb loin

9 Roll and truss each prepared loin.

roll

10 Preheat oven to 375F.

11 In a large saut pan, heat cooking oil over medium high heat and sear each loin for 3-4 minutes on all sides.

cooking oil

12 Roast lamb loins in the oven for 10 -12 minutes until an internal temperature of 120F is reached.

lamb

13 Remove from the oven and let rest for 10 minutes.

14 Remove string and slice into medallions.

15 Divide among 2 plates and serve.

Nutrition ?

Similar Recipes

Brussel Sprouts in Bacon and Garlic Sauce

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

Tuscan White Bean Soup with Olive Oil and Rosemary

Flank Steak with Mushroom Sauce

1
Heat 2 tbsp. olive oil in a saut pan over medium high heat.

2
Add the garlic and saut for 10 seconds then add the spinach and saut only until the spinach wilts.

3
Set aside to cool.

4
Lay out the lamb loin and butterfly to create a flat piece about 6 inches wide.

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 in half lengthwise and then in half again to create 4 lengthwise quarters.

8
Place 2 quarters end to end on each prepared lamb loin.

9
Roll and truss each prepared loin.

10
Preheat oven to 375F.

11
In a large saut pan, heat cooking oil over medium high heat and sear each loin for 3-4 minutes on all sides.

12
Roast lamb loins in the oven for 10 -12 minutes until an internal temperature of 120F is reached.

13
Remove from the oven and let rest for 10 minutes.

14
Remove string and slice into medallions.

15
Divide among 2 plates and serve.