Indulge in a delectable stuffed lamb recipe that combines tender lamb, nutrient-rich spinach, and the nutty crunch of pine nuts. Perfect for festive occasions or a gourmet family dinner, this dish showcases the art of blending traditional flavors with a modern twist. Here’s a step-by-step guide to creating this sumptuous dish that’s guaranteed to impress.

Ingredients for Stuffed Lamb with Spinach and Pine Nuts

To make the most flavorful stuffed lamb, you’ll need fresh, high-quality ingredients. Here’s what you’ll require:

For the Lamb and Filling

Lamb loin or shoulder (2-3 lbs, butterflied)
Spinach (2 cups, fresh or frozen)
Pine nuts (1/3 cup, lightly toasted)
Garlic (4 cloves, minced)
Shallots (2 medium, finely chopped)
Breadcrumbs (1/2 cup, preferably panko)
Parmesan cheese (1/4 cup, grated)
Olive oil (2 tablespoons)
Fresh rosemary and thyme (2 teaspoons each, finely chopped)
Salt and pepper (to taste)

For the Marinade

Olive oil (3 tablespoons)
Lemon juice (2 tablespoons)
Garlic (2 cloves, minced)
Paprika (1 teaspoon)
Ground cumin (1/2 teaspoon)
Black pepper (1/2 teaspoon)

For the Sauce (Optional)

Red wine (1/2 cup)
Beef or lamb stock (1 cup)
Butter (2 tablespoons)
Flour (1 tablespoon, for thickening)
Fresh herbs (for garnish)

Step-by-Step Instructions

1. Preparing the Lamb

Begin by butterflying the lamb loin or shoulder. This involves slicing the lamb open to create an even, flat surface for stuffing. If unsure, ask your butcher to butterfly it for you.

Lay the lamb flat and cover it with plastic wrap.
Using a meat mallet, pound it gently to achieve uniform thickness.

Marinate the lamb for at least 2 hours, or overnight, to infuse it with flavor. Whisk the marinade ingredients together and coat the lamb generously. Cover and refrigerate.

2. Preparing the Spinach and Pine Nut Filling

The filling is where the magic happens. Follow these steps to create a rich, savory stuffing:

Heat olive oil in a skillet over medium heat. Add minced garlic and shallots, sautéing until fragrant.
Stir in the spinach and cook until wilted (or until thawed, if using frozen spinach).
Add toasted pine nuts, breadcrumbs, grated Parmesan, and chopped herbs. Mix well and season with salt and pepper.
Remove from heat and let the mixture cool to room temperature.

3. Stuffing and Rolling the Lamb

Once the lamb has marinated and the filling is ready, it’s time to assemble the dish.

Spread the spinach and pine nut filling evenly across the butterflied lamb.
Roll the lamb tightly, starting from one end, to form a log. Use kitchen twine to secure the roll at 1-inch intervals. This ensures even cooking and keeps the stuffing in place.

4. Roasting the Lamb

Preheat your oven to 375°F (190°C).

Place the stuffed lamb in a roasting pan, seam side down.
Drizzle with olive oil and roast in the oven for 45–60 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Baste the lamb with its juices halfway through cooking for extra moisture and flavor.

5. Preparing the Sauce

While the lamb is roasting, you can prepare a complementary sauce:

In a saucepan, heat butter and whisk in flour to form a roux.
Gradually add red wine and stock, stirring continuously to avoid lumps.
Simmer until the sauce thickens and coats the back of a spoon. Season to taste.

6. Serving Suggestions

Once the lamb is roasted to perfection:

Let it rest for 10–15 minutes to retain its juices.
Slice the lamb into medallions, showcasing the vibrant spinach and pine nut filling.
Drizzle with the prepared sauce and garnish with fresh herbs.

Serve alongside roasted vegetables, creamy mashed potatoes, or a light couscous salad for a complete meal.

Why This Recipe Stands Out

Balanced Flavors: The earthy spinach and nutty pine nuts perfectly complement the lamb’s rich taste.
Nutritional Benefits: Packed with protein, iron, and healthy fats, this dish is as nourishing as it is delicious.
Impressive Presentation: The colorful filling creates a stunning visual contrast when sliced.

Tips for the Perfect Stuffed Lamb

Use fresh ingredients: Fresh spinach and high-quality pine nuts make all the difference.
Don’t overstuff: Ensure the filling is evenly spread but not too thick, preventing it from spilling out.
Cook with precision: Use a meat thermometer for accurate results and avoid overcooking.

Stuffed Lamb with Spinach and Pine Nuts Recipe