Gluten free
Lamb and fresh goat cheese roulade
This European-inspired Lamb and Fresh Goat Cheese Roulade is a flavorful gluten-free option best served as a main course. It can be made in about 45 minutes and covers 17% of your daily requirements of vitamins and minerals.
Ingredients
US
goat cheese
4 oz
lamb
16 ounce
olive oil
2 Tbsps
baby spinach leaves
4 oz
garlic
1 Tbsp
oil
3 Tbsps
salt and pepper
6 servings
Method
- Heat 2 tbsp. olive oil in a saut pan over medium high heat.
- Add the garlic and saut for 10 seconds then add the spinach and saut only until the spinach wilts.
- Set aside to cool.
- Lay out the lamb loin and butterfly to create a flat piece about 6 inches wide.
- Season the loin with salt and pepper.
- Squeeze the excess water from the spinach and spread evenly over the lamb loin.
- Split the goat cheese in half lengthwise and then in half again to create 4 lengthwise quarters.
- Place 2 quarters end to end on each prepared lamb loin.
- Roll and truss each prepared loin.
- Preheat oven to 375F.
- In a large saut pan, heat cooking oil over medium high heat and sear each loin for 3-4 minutes on all sides.
- Roast lamb loins in the oven for 10 -12 minutes until an internal temperature of 120F is reached.
- Remove from the oven and let rest for 10 minutes.
- Remove string and slice into medallions.
- Divide among 2 plates and serve.
Nutrition:
372 kcal
Carbs
1 g
Fat
33 g
Protein
16 g
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