Lamb and Fresh Goat Cheese Roulade

Lamb and Fresh Goat Cheese Roulade is a gluten free recipe with 6 servings. This main course has 373 calories, 17g of protein, and 33g of fat per serving. For $1.97 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. If you have cooking oil, lamb, Salt & Pepper, and a few other ingredients on hand, you can make it. 74 people were impressed by this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. It is a rather inexpensive recipe for fans of European food. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is good. Goat Cheese and Herb Stuffed Chicken Roulade, Chicken/sweet Potato Roulade With Goat Cheese Sauce, and Lamb Burgers with Goat Cheese and Tzatziki are very similar to this recipe.

Servings: 6

 

Ingredients:

1 (4 oz.) fresh goat cheese, Chavrie log

8 2-ounce lamb loins

2 tablespoons olive oil

4 oz. baby spinach

1 tablespoon garlic (chopped)

3 tablespoons cooking oil

salt and pepper to season

Equipment:

frying pan

oven

Cooking instruction summary:

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.

 

Step by step:


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.


Nutrition Information:

Quickview
372k Calories
16g Protein
33g Total Fat
1g Carbs
11% Health Score
Limit These
Calories
372k
19%

Fat
33g
51%

  Saturated Fat
11g
73%

Carbohydrates
1g
0%

  Sugar
0.26g
0%

Cholesterol
63mg
21%

Sodium
161mg
7%

Get Enough Of These
Protein
16g
33%

Vitamin K
102µg
97%

Vitamin A
1967IU
39%

Vitamin B12
1µg
30%

Vitamin B3
4mg
24%

Selenium
15µg
22%

Zinc
2mg
19%

Phosphorus
178mg
18%

Vitamin E
2mg
16%

Vitamin B2
0.27mg
16%

Folate
52µg
13%

Copper
0.24mg
12%

Iron
2mg
12%

Manganese
0.23mg
11%

Vitamin B6
0.2mg
10%

Magnesium
34mg
9%

Potassium
283mg
8%

Vitamin B1
0.11mg
8%

Vitamin C
5mg
7%

Vitamin B5
0.64mg
6%

Calcium
59mg
6%

Fiber
0.44g
2%

Vitamin D
0.15µg
1%

covered percent of daily need
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