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Provencal Lamb Roulade Recipe

Provencal Lamb Roulade Recipe
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★★★★★

5.1 from 10 reviews

This Provencal Lamb Roulade features a tender boneless leg of lamb stuffed with a savory blend of chopped Portobella mushrooms, pine nuts, fresh spinach, and creamy Fontina cheese. The roulade is roasted to perfection, delivering a flavorful, elegant dish perfect for special occasions or a gourmet meal at home.

Ingredients

Scale

Lamb

  • 4 lb Boneless leg of lamb
  • 1/4 cup Vegetable oil
  • Salt and freshly ground black pepper to taste

Filling

  • 1 cup chopped Portobella mushrooms
  • 1 cup chopped Pine nuts
  • 2 cups fresh Spinach leaves, washed and chopped
  • 3 oz grated Fontina cheese

Instructions

  1. Preheat oven: Preheat your oven to 325°F (165°C) to ensure it is at the right temperature for slow roasting the lamb roulade.
  2. Prepare the lamb: Trim off the narrower end of the leg. Lay the leg of lamb flat and carefully butterfly it by slicing horizontally to create an even flat surface about 1 inch thick, ideal for rolling with the filling.
  3. Season the lamb: Drizzle vegetable oil over both sides of the butterflied lamb and season generously with salt and freshly ground black pepper to enhance the natural meat flavors.
  4. Make the filling: Using a food processor, combine chopped mushrooms, pine nuts, chopped spinach, and grated Fontina cheese. Pulse until finely minced and add enough vegetable oil to bind the mixture together, forming a cohesive filling.
  5. Assemble roulade: Spread the filling evenly over the surface of the flattened lamb, leaving a small border around the edges. Roll the lamb up tightly without squeezing the filling out, and secure the roulade with kitchen twine tied at intervals.
  6. Roast the lamb: Place the rolled lamb roulade seam side down on a rack in a roasting pan. Roast in the preheated oven for 40 to 50 minutes, or until an instant-read thermometer inserted into the thickest part registers 130°F (54°C) for medium-rare doneness.
  7. Rest the meat: Remove the lamb roulade from the oven and let it rest uncovered for 15 to 30 minutes. This resting period allows the juices to redistribute for a moist and tender result.
  8. Serve: Carefully remove the kitchen twine and slice the roulade into rounds. Serve immediately to enjoy the flavorful layers of lamb and filling.

Notes

  • Use a sharp knife for butterflying the lamb to ensure even thickness and easier rolling.
  • Resting the lamb after roasting is crucial to retain its juices and tenderness.
  • You can substitute Fontina cheese with Gruyère or mozzarella if desired.
  • The cooking time may vary depending on the size and thickness of the roulade; always rely on a meat thermometer for best results.
  • Leftovers can be stored in the refrigerator and reheated gently for sandwiches or wraps.

Nutrition

Keywords: Provencal lamb roulade, roasted lamb, stuffed lamb recipe, easy lamb roast, gourmet lamb dish, lamb with mushrooms and cheese

Find it online: https://foodbylina.com/provencal-lamb-roulade-recipe/