Lamb and Fresh Goat Cheese Roulade
Details
- Serving Size: 6
- Gluten-Free: True
- Weight Watchers: 12 Points
Cuisine
- German
- European
- lunch
- main course
- main dish
- dinner
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
Instructions
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.
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.
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.
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