Stuffed Lamb with Spinach and Cheese
Stuffed lamb with spinach and cheese. A classic recipe that most people like.
A Few Tips for Lamb Leggings
It is one of the most delicious pieces of lamb. It can be offered with bone, without bone wrapped in a roll. Whatever its shape makes it a very nice roast. The baking sheet should be left on the grill to make it even, and if it is to be crunchy, sprinkle with zucchini and sprinkle with flour. The top of the bun is often cut into steaks that are delicious.
- 1.5 kg of lamb leg.
- 250 grams of cream cheese.
- 300 grams of Spinach.
- 2 TBS butter.
- 0,3 TBS nutmeg.
- Salt – Pepper.
- Baking paper.
Preparation of the Recipe.
We ask the butcher to roll the barrel out of the lamb and open it in a butterfly shape. Wash lamb very well, wipe with a towel and sprinkle with nutmeg. Wash spinach thoroughly, cut it into large pieces with our hands and let it drain in a kitchen strainer. When it has drained, we mix it with cheese after we have cut it with our fingers. Preheat the oven to 356 degrees of Fahrenheit. Salt and pepper the meat and sprinkle with the spinach and cream cheese mixture.
Final Actions of Stuffed Lamb with Spinach and Cheese
Wrap the meat in a roll, knead it and sauté it in a large frying pan. Continue the process until the meat has browned on all sides and holds its juices. Lay a baking paper on a baking tray and place the stuffed lamb on top. Bake in preheated oven for about 2 hours. Baking time depends on the weight of the lamb, so if the piece is small, 1.5 hours is enough. In the middle of the baking, we cut the piece of meat to get the cheese into the stuffed lamb. Remove the pan from the oven, allow the lamb to cool slightly and cut into slices. Serve garnished with fresh small tomatoes and parsley. Red wine is best suited to accompany the recipe.
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